Swedish Meatballs with Mashed Potatoes

Instructions

Step 1: In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until softened.

Step 2: In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, onion, egg, garlic powder, allspice, nutmeg, salt, and pepper.

Step 3: Mix until just combined, then roll into small meatballs.

Step 4: Heat olive oil in a large skillet over medium heat and cook the meatballs in batches until browned and cooked through. Remove and set aside.

Step 5: In the same skillet, melt the butter and whisk in the flour. Cook for 1–2 minutes.

Step 6: Slowly whisk in the beef broth until smooth, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard.

Step 7: Simmer the gravy until thickened, then return the meatballs to the skillet and coat them in the sauce.

Step 8: Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes.

Step 9: Drain the potatoes and mash them with butter, warm milk, salt, and pepper until creamy.

Step 10: Serve the meatballs and gravy over mashed potatoes with peas and carrots on the side.

Step 11: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the meatballs and gravy gently on the stovetop or in the microwave, adding a splash of broth or milk if needed. Mashed potatoes can also be reheated with a little butter or milk to restore creaminess.