Go Back
- 1 lb (450g) ground beef - 1/2 lb (225g) ground pork - 1/4 cup breadcrumbs - 1/4 cup whole milk - 1/4 cup finely chopped yellow onion - 1 large egg - 1 tsp garlic powder - 1 tsp onion powder - Salt and freshly ground black pepper, to taste - 2 tbsp olive oil (for frying) - 2 tbsp unsalted butter - 2 tbsp all-purpose flour - 2 cups beef broth - 1 cup sour cream - 1 tsp Worcestershire sauce - 1 tsp Dijon mustard - Fresh parsley, chopped, for garnish - 2 lbs (900g) russet potatoes, peeled and cut into 1-inch cubes - 1/2 cup whole milk - 4 tbsp unsalted butter - Salt and freshly ground black pepper, to taste Making tender meatballs is a key step. I like to mix ground beef and pork for flavor. The breadcrumbs and milk help keep them moist. Always add onion, garlic powder, and onion powder. These spices add a lovely taste. Don't forget salt and pepper for seasoning. For the creamy sauce, you need to start with olive oil and butter. They create a rich base for the flour. Whisk the flour in to make a roux. Next, add beef broth slowly to avoid lumps. Stir in sour cream, Worcestershire sauce, and Dijon mustard for a tangy twist. Fluffy mashed potatoes are a must. Use russet potatoes for the best texture. Peel and cube them before boiling. After cooking, drain and return them to the pot. Add milk and butter for creaminess. Mash until smooth, and season with salt and pepper. This mix of ingredients makes for a satisfying meal. It's comforting and full of flavor. Enjoy your cooking! First, gather your ingredients. In a large bowl, mix ground beef and ground pork. Add breadcrumbs, milk, chopped onion, and the egg. Sprinkle in garlic powder, onion powder, salt, and pepper. Use your hands to blend everything well. This step is key for tasty meatballs. Heat a large skillet over medium heat with olive oil. Shape the mixture into small, 1-inch meatballs. Place them in the hot skillet, but don’t crowd them. Cook for about 5-7 minutes, turning them to brown all sides. Once browned, set the meatballs aside on a plate. In the same skillet, lower the heat and add butter. Once it melts, whisk in flour to create a roux. Gradually pour in the beef broth while whisking to keep it lump-free. Stir until the sauce thickens, which takes about 3-5 minutes. Mix in sour cream, Worcestershire sauce, and Dijon mustard. Let this sauce simmer for another 5 minutes. While the meatballs simmer, prepare your mashed potatoes. Fill a pot with salted water and bring it to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes, then place them back in the dry pot. Return the browned meatballs to the sauce in the skillet. Gently coat them in the creamy sauce. Let them simmer for 10 minutes on low heat. This allows the meatballs to soak up all the wonderful flavors. On a plate, scoop a generous amount of fluffy mashed potatoes. Top with a hearty serving of meatballs and sauce. For a finishing touch, sprinkle fresh parsley on top. This adds color and a bit of freshness to your dish. Enjoy! To make great meatballs, start with cold ingredients. Cold meat helps keep the meatballs firm. Mix gently to avoid tough meatballs. You want a soft, light texture. When shaping, keep them about 1 inch wide. This size cooks evenly. Cook the meatballs in batches. Overcrowding leads to steaming, not browning. Sear them in hot oil until golden brown. This locks in flavor and keeps them juicy. For light and fluffy mashed potatoes, use russet potatoes. They have a high starch content, perfect for mashing. Cut them into even cubes for quick cooking. Boil in salted water until fork-tender, about 15-20 minutes. Drain well to remove excess moisture. Add warm milk and butter for creaminess. Use a potato masher for a smooth texture. Avoid over-mixing, as this can make them gummy. Season with salt and pepper to taste. When serving, choose a large white plate. This helps the colors pop. Start with a generous mound of mashed potatoes. Spoon the creamy meatballs on top, letting the sauce flow. Add a sprinkle of chopped parsley for color. For extra contrast, serve with a crisp green salad. This adds freshness and makes the dish look inviting. {{image_4}} You can mix meats for your meatballs. Try using ground turkey or chicken. They provide a lighter taste. You can also use just ground beef for a classic flavor. Mixing beef and pork gives a juicy bite. Adjust the seasoning based on your meat choice. You may need more or less salt and pepper. If you want a meat-free meal, use plant-based ground meat. Many brands offer options that mimic beef or pork. You can also make meatballs from lentils or chickpeas. Just mash them up and add breadcrumbs, onion, and seasonings. For a richer taste, add nutritional yeast to your mixture. This gives it a cheesy flavor without dairy. You can add fun flavors to your meatballs. Herbs like parsley, thyme, or dill can brighten the dish. For a spicy kick, mix in red pepper flakes. If you like a sweeter taste, add a bit of maple syrup to the sauce. Using different mustards can also change the flavor. Try spicy brown or whole grain mustard for a twist. Experiment with these options to find your favorite flavor. To store leftovers, first let the meatballs cool completely. Place them in an airtight container. I recommend separating the meatballs from the sauce to keep their texture. Store them in the fridge for up to three days. This method helps keep the meatballs tender and the sauce fresh. If you want to save some for later, freezing works well. Place the cooled meatballs and sauce in freezer-safe containers. You can also freeze them in portions for easy meals. They will last up to three months in the freezer. To prevent freezer burn, make sure to seal them tightly. When ready to eat, thaw the meatballs in the fridge overnight. You can reheat them in a skillet over low heat. Add a splash of beef broth or water to keep the sauce creamy. Stir gently to avoid breaking the meatballs. If you prefer, you can use a microwave to warm them. Heat in short bursts, stirring in between, until they are hot throughout. Yes, you can make Swedish meatballs ahead of time. Prepare the meatballs and cook them as directed. Once they cool, store them in a sealed container in the fridge. You can also freeze them for later use. When you're ready to serve, simply reheat them in the sauce. This will keep them moist and tasty. Swedish meatballs pair well with several sides. Fluffy mashed potatoes are a classic choice. You can also serve them with egg noodles or rice. For a fresh touch, add a crisp green salad. Lingonberry sauce is another tasty option. It adds a sweet and tangy flavor that complements the meatballs nicely. To thicken the sauce for your Swedish meatballs, use a simple method. Start by creating a roux. Cook equal parts butter and flour in the skillet before adding the broth. Stir constantly to avoid lumps. If the sauce is still thin, mix together a bit of cornstarch and cold water. Add this mixture to the sauce while stirring. Let it simmer until it thickens to your liking. We explored the key ingredients for meatballs, sauce, and mashed potatoes. I provided clear steps to make each part and shared cooking tips. You can also try variations like veggie options or different meats. I covered how to store extras and reheat them properly. With these insights, you can create a delicious meal that impresses everyone. Enjoy cooking, and remember, practice makes perfect!

Creamy Swedish Meatballs with Fluffy Mashed Potatoes

Indulge in the deliciousness of Swedish cuisine with this Creamy Meatball Delight recipe! Featuring juicy meatballs nestled in a rich sauce, paired perfectly with fluffy mashed potatoes, this dish is comfort food at its finest. Discover how to create this mouthwatering meal step-by-step and impress your family or guests. Click through to explore the full recipe and make your mealtime memorable!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) ground beef

1/2 lb (225g) ground pork

1/4 cup breadcrumbs

1/4 cup whole milk

1/4 cup finely chopped yellow onion

1 large egg

1 tsp garlic powder

1 tsp onion powder

Salt and freshly ground black pepper, to taste

2 tbsp olive oil (for frying)

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups beef broth

1 cup sour cream

1 tsp Worcestershire sauce

1 tsp Dijon mustard

Fresh parsley, chopped, for garnish

For the Fluffy Mashed Potatoes:

2 lbs (900g) russet potatoes, peeled and cut into 1-inch cubes

1/2 cup whole milk

4 tbsp unsalted butter

Salt and freshly ground black pepper, to taste

Instructions
 

Prep the Meatballs: In a large mixing bowl, combine the ground beef and ground pork. Add breadcrumbs, milk, chopped onion, egg, garlic powder, onion powder, salt, and pepper. Use your hands or a fork to mix the ingredients thoroughly until fully combined, creating a cohesive mixture.

    Shape the Meatballs: With your hands, scoop out portions of the mixture and roll them into small meatballs, about 1 inch in diameter. Arrange the formed meatballs on a plate, ensuring they are well spaced.

      Cook the Meatballs: In a large skillet, heat the olive oil over medium heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs for about 5-7 minutes, turning occasionally until they are evenly browned on all sides. Once cooked, transfer the meatballs to a plate and set aside.

        Make the Creamy Sauce: In the same skillet, reduce the heat to medium-low and add the butter. Once melted, sprinkle in the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the beef broth while whisking to eliminate lumps. Keep stirring until the sauce is smooth and begins to thicken, about 3-5 minutes. Stir in the sour cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer for an additional 5 minutes.

          Combine Meatballs with Sauce: Carefully return the browned meatballs back into the skillet. Gently coat them with the creamy sauce. Allow them to simmer on low heat for about 10 minutes, ensuring the meatballs absorb the flavors of the sauce.

            Prepare the Mashed Potatoes: While the meatballs are simmering, prepare the mashed potatoes. Fill a large pot with salted water and bring it to a rolling boil. Add the cubed potatoes and cook until they are fork-tender, approximately 15-20 minutes. Once cooked, drain the potatoes, returning them to the dry pot.

              Mash the Potatoes: To the drained potatoes, add the milk and butter. Mash them using a potato masher or hand mixer until they reach a creamy, smooth consistency. Season with salt and pepper to taste.

                Serve: On a serving plate, scoop a generous mound of fluffy mashed potatoes. Top it with a heaping portion of creamy meatballs and sauce. Finish with a sprinkle of fresh parsley for a pop of color and flavor.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For an inviting presentation, use a large white plate to allow the vibrant colors of the dish to stand out. Add a sprig of parsley on top of the meatballs, and serve with a side of crisp green salad for contrast.