Description
Creamy Swedish Meatballs with Mashed Potatoes
Ingredients
For the Meatballs:
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp butter (for frying)
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tbsp Worcestershire sauce
Salt and pepper to taste
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk (or heavy cream)
Salt to taste
Directions
Meatballs:
In a large bowl, mix the ground beef, ground pork, breadcrumbs, milk, egg, allspice, nutmeg, garlic powder, onion powder, salt, and pepper until combined.
Roll into 1-inch balls and set aside.
Melt 2 tbsp butter in a skillet over medium heat. Cook the meatballs in batches until browned on all sides. Remove and set aside.
Gravy:
In the same skillet, melt 2 tbsp butter. Add flour and whisk until golden brown.
Slowly whisk in the beef broth, then add heavy cream and Worcestershire sauce. Cook until thickened, stirring constantly. Season with salt and pepper.
Add the meatballs back into the skillet and simmer for 10 minutes.
Mashed Potatoes:
Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and mash.
Mix in butter, milk, and a pinch of salt until creamy.
Serve the meatballs and gravy over the mashed potatoes. Garnish with fresh parsley if desired!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~520 kcal per serving
#SwedishMeatballs #ComfortFood #HomemadeGravy #MashedPotatoes #EasyDinnerRecipe
Step-by-Step Guide
Begin by preparing the mashed potatoes. Peel and cube the potatoes, then place them in a pot of salted water to boil. This allows them to cook while you focus on the meatballs. For the meatball mixture, combine the ground beef, pork, breadcrumbs, milk, egg, and spices in a large bowl. Use your hands to mix just until combined—overmixing will make the meatballs tough. Roll the mixture into uniform 1-inch balls. In a large skillet, melt the butter and brown the meatballs in batches to avoid overcrowding, which steams them instead of searing. Remove them and set aside.
For the gravy, use the same skillet with the flavorful browned bits. Melt butter, whisk in flour to create a roux, and cook for a minute until golden. Gradually whisk in the beef broth to prevent lumps, then stir in the heavy cream and Worcestershire sauce. Simmer until the gravy thickens. Return the meatballs to the skillet, coating them in the gravy, and let them simmer gently for 10 minutes to cook through. Finish the mashed potatoes by draining the cooked potatoes, mashing them, and incorporating the butter and milk until creamy.
Serving Suggestions
Serve these creamy meatballs and rich gravy over a generous bed of the mashed potatoes. For a classic Swedish touch, a spoonful of tangy lingonberry jam on the side is essential. A simple garnish of fresh chopped parsley or dill adds color and freshness. This dish pairs beautifully with a crisp cucumber salad or steamed green beans to balance the richness.
How-to Summary
To make Swedish Meatballs with Mashed Potatoes: 1) Boil and mash potatoes with butter and milk. 2) Mix beef, pork, breadcrumbs, milk, egg, and spices; form into balls. 3) Brown meatballs in butter and set aside. 4) Make gravy in the same pan with butter, flour, beef broth, cream, and Worcestershire. 5) Simmer meatballs in the gravy for 10 minutes. 6) Serve meatballs and gravy over mashed potatoes.
Frequently Asked Questions
Can I use only ground beef? Yes, you can use all beef, but the combination of beef and pork is traditional and provides superior flavor and tenderness.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them for up to a day before cooking. You can also fully cook the dish and reheat it gently on the stove.
What can I substitute for heavy cream? For a slightly lighter version, full-fat sour cream or half-and-half can be used, though the gravy will be less rich.
How do I prevent my gravy from being lumpy? The key is to whisk constantly when adding the broth to the roux. Add the liquid slowly at first to create a smooth paste.
Can I freeze Swedish meatballs? Yes. Cook and cool the meatballs and gravy, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
- Overmixing the meatball ingredients, which results in dense, tough meatballs.
- Crowding the skillet when browning the meatballs, leading to steaming instead of a proper sear.
- Adding all the broth to the roux at once, which is the primary cause of lumpy gravy.
- Boiling the gravy after adding the cream, as this can cause it to separate or curdle.
- Underseasoning. Taste and adjust the gravy with salt and pepper at the end.
Conclusion
This recipe for Creamy Swedish Meatballs with Mashed Potatoes delivers the ultimate comfort food experience. The perfectly spiced, tender meatballs smothered in a rich, velvety gravy create a dish that is both impressive and deeply satisfying. By following the detailed steps and tips provided, you can easily master this classic meal for a cozy family dinner or a special occasion. It’s a timeless recipe that is sure to become a favorite.