Entree: Sweden – Stockholm & Central Sweden – Köttbullar med Potatismos (Swedish meatballs served with creamy mashed potatoes and a rich brown cream gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 small onion, finely grated or very finely chopped, about 4 oz (115 g)
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 large egg, about 50 g
- 1/2 tsp (2.5 g) ground allspice
- 1/4 tsp (1 g) ground white pepper or black pepper
- 1 tsp (5 g) salt
- 2 tbsp (30 g) butter for the meatball mix and frying
- 2 tbsp (30 ml) neutral oil for frying
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into even chunks
- 4 tbsp (60 g) butter for mashed potatoes
- 1 cup (240 ml) whole milk or cream for mashed potatoes, warmed
- Salt and white pepper to taste for mashed potatoes
- 2 tbsp (30 g) butter for gravy
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- Lingonberry jam for serving
- Chopped fresh parsley for garnish (optional), about 1 tbsp (5 g)

Instructions

1. Make the meatball mixture: soak breadcrumbs in 1/4 cup (60 ml) milk for a few minutes until softened. Combine ground beef and pork in a bowl with grated onion, soaked breadcrumbs, egg, salt, allspice, and white pepper. Mix gently until just combined; avoid overworking. Chill 15–30 minutes to firm up.
2. While mixture chills, prepare mashed potatoes: place potato chunks in a pot, cover with cold salted water, bring to a boil and cook until tender, about 15–20 minutes. Drain well, return to pot, mash with 4 tbsp (60 g) butter and warmed 1 cup (240 ml) milk or cream until smooth; season with salt and white pepper and keep warm.
3. Shape meatballs into golf-ball sized portions (about 1–1¼ inch / 2.5–3 cm), yielding roughly 20–24 meatballs. Heat 2 tbsp (30 g) butter and 2 tbsp (30 ml) oil in a large skillet over medium heat. Brown meatballs in batches, turning so all sides are golden, about 6–8 minutes per batch; they need not be fully cooked through.
4. Remove browned meatballs to a plate. Discard excess fat leaving about 2 tbsp (30 g) in the pan. Make the gravy in the same skillet by melting 2 tbsp (30 g) butter, whisking in 2 tbsp (16 g) flour and cooking 1–2 minutes until lightly browned.
5. Gradually whisk in 2 cups (480 ml) beef stock, scraping up browned bits, then add 1/2 cup (120 ml) heavy cream and 1 tbsp (15 ml) Worcestershire or soy sauce. Simmer until slightly thickened, 3–5 minutes. Return meatballs to the skillet, reduce heat to low, and simmer gently in the gravy until cooked through, about 8–10 minutes.
6. Serve meatballs and plenty of gravy over the mashed potatoes, garnish with chopped parsley if desired, and offer lingonberry jam on the side.