Swedish Meatballs in Cream Sauce with Mashed Potatoes

Ingredients

• 1 pc Large onion (Cut into small cubes and fried until soft and juicy)
• 2 tablespoons Vegetable oil (For frying onions)
• 2 large pcs Potatoes (Cut into large pieces for boiling)
• 400 grams Minced pork (Can be mixed with minced beef)
• 500 grams Minced beef (Can be mixed with minced pork)
• 2 pcs Eggs (Bind the meat mixture)
• 1 teaspoon Salt (To season meat mixture)
• 1 teaspoon Ground black pepper (To season meat mixture)
• 0.5 teaspoon Nutmeg (Adds warm spice flavor)
• All from 1 onion - Fried onions (Use the fried onions prepared earlier)
• 2 pcs Garlic cloves (Pressed through garlic press, do not chop finely)
• 3 slices Bread slices (Crust removed, soaked in milk or water and mashed; can substitute with breadcrumbs)
• 80 ml Milk or water (For soaking bread)
• 4 tablespoons Butter (Used for frying meatballs and making sauce and mashed potatoes)
• 3 tablespoons Flour (For thickening the sauce)
• 350 ml Beef broth or water (Used for sauce; can be all water or broth)
• 80 ml Heavy cream or sour cream (Adds richness to sauce)
• 1 teaspoon Mustard (Adds tang to sauce)
• 2 teaspoons Worcestershire sauce (Adds umami flavor to sauce)
• as needed to taste Milk (For adjusting mashed potato consistency)
• to taste - Salt and ground black pepper (For mashed potatoes seasoning)
• to taste - Fresh or dried parsley (For garnish)

Instructions

1. Prepare and fry onions

   Peel and finely dice 1 large onion into small cubes. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the diced onions and fry until they become soft, juicy, and golden, about 7-8 minutes. Stir occasionally to prevent burning.

   Time: PT10M

2. Boil potatoes

   Peel and cut 2 large potatoes into large chunks. Place them in a large pot and cover with cold water. Bring to a boil over medium heat and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.

   Time: PT20M

3. Prepare meatball mixture

   In a large mixing bowl, combine 400 g minced pork and 500 g minced beef. Add 2 eggs, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon nutmeg, 2 cloves garlic pressed through a garlic press (do not chop), and the fried onions from step 1. Soak 3 slices of bread (crusts removed) in 80 ml milk or water until soft, then mash with a fork and add to the mixture. Mix all ingredients thoroughly with your hands until the mixture is homogeneous and smooth, about 5-7 minutes. This beating process helps release protein and makes the meatballs light and tender.

   Time: PT15M

4. Form meatballs

   Shape the meat mixture into balls with your hands. Adjust size to your preference; the recipe yields about 19 meatballs. Toss the meatballs gently from hand to hand to ensure they are well-formed and will not fall apart during frying.

   Time: PT5M

5. Fry meatballs

   Heat 1 tablespoon butter in a frying pan over medium heat. Place half of the meatballs in the pan without overcrowding. Fry for 3 minutes until golden brown on one side, then carefully turn using a fork and fry for another 3 minutes. Remove meatballs to a tray. Repeat with remaining meatballs, adding 1 tablespoon butter before frying the second batch.

   Time: PT15M

6. Make cream sauce

   In the same frying pan, melt 2 tablespoons butter over medium heat. Stir in 3 tablespoons flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Gradually whisk in 350 ml beef broth or water, stirring continuously until sauce thickens. Add 80 ml heavy cream or sour cream, 1 teaspoon mustard, and 2 teaspoons Worcestershire sauce. Stir well to combine.

   Time: PT7M

7. Simmer meatballs in sauce

   Return the fried meatballs to the pan with the cream sauce. Cover and cook on low heat for 12 minutes to allow flavors to meld and meatballs to cook through.

   Time: PT12M

8. Prepare mashed potatoes

   Drain boiled potatoes and return to pot. Add 1 tablespoon butter and begin mashing with a potato masher. Gradually add milk until desired creamy consistency is reached (not too runny; a spoon should stand in it). Season with salt and ground black pepper to taste. Avoid over-mixing to keep texture.

   Time: PT8M

9. Serve and garnish

   Place mashed potatoes in the center of each plate and smooth out. Spoon Swedish meatballs with cream sauce over or beside the potatoes. Sprinkle with fresh or dried parsley as desired. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

40g

Carbohydrates

45g

Fat

35g

Fiber

5g

Ingredient Substitutions

• Instead of Large onion: Shallots, Leeks
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Potatoes: Russet potatoes, Yukon Gold potatoes
• Instead of Minced pork: Ground turkey, Ground chicken
• Instead of Minced beef: Ground veal, Ground lamb
• Instead of Eggs: Egg replacer, Flax eggs
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground black pepper: White pepper
• Instead of Nutmeg: Mace
• Instead of Fried onions: Caramelized onions
• Instead of Garlic cloves: Garlic powder (less flavor)
• Instead of Bread slices: Breadcrumbs (3-4 tablespoons)
• Instead of Milk or water: Plant-based milk
• Instead of Butter: Margarine, Oil for frying
• Instead of Flour: Cornstarch (use less)
• Instead of Beef broth or water: Vegetable broth, Chicken broth
• Instead of Heavy cream or sour cream: Half-and-half, Greek yogurt
• Instead of Mustard: Dijon mustard, Yellow mustard
• Instead of Worcestershire sauce: Soy sauce, Maggi seasoning
• Instead of Milk: Plant-based milk
• Instead of Salt and ground black pepper: Sea salt, White pepper
• Instead of Fresh or dried parsley: Chives, Cilantro

Equipment Needed

• Cutting board
• Sharp knife
• Frying pan
• Large pot
• Mixing bowl
• Garlic press
• Fork
• Spoon
• Potato masher
• Tray or plate

Critical Steps — Do Not Skip

• Prepare and fry onions
• Prepare meatball mixture
• Form meatballs
• Fry meatballs
• Make cream sauce
• Simmer meatballs in sauce

Chef Tips from the Video

• Use a garlic press to avoid chunks of garlic in meatballs.
• Frying onions slowly brings out sweetness and moisture, enhancing flavor.
• Toss meatballs between hands to form tight balls that hold shape.
• Use a proper potato masher for fluffy mashed potatoes.
• Simmer meatballs gently in sauce to keep them tender.

Troubleshooting

Storage

Refrigerator: Store cooked meatballs and sauce in an airtight container for up to 3 days.

Freezer: Freeze cooked meatballs and sauce in freezer-safe containers for up to 2 months.

Room temperature: Do not leave cooked meatballs at room temperature for more than 2 hours.

Make-Ahead Tips

• Fry meatballs and prepare sauce ahead, then reheat gently before serving.
• Mashed potatoes can be made in advance and reheated with a splash of milk.