Swedish Meatballs with Creamy Mashed Potatoes and Gravy

Instructions

Step 1 In a bowl, combine breadcrumbs and milk and let soak for a few minutes.
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Step 2 Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
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Step 3 Roll the mixture into small meatballs.
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Step 4 Heat butter in a large skillet over medium heat and cook the meatballs until browned and cooked through. Remove and set aside.
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Step 5 In the same skillet, add flour and whisk for 1–2 minutes to form a roux.
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Step 6 Gradually add beef broth while whisking, then stir in heavy cream and Worcestershire sauce. Simmer until thickened.
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Step 7 Return the meatballs to the skillet and coat them in the gravy.
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Step 8 Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth.
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Step 9 Serve the meatballs and gravy over the mashed potatoes and garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth to keep the gravy smooth and the potatoes creamy.