Swedish Meatballs with Mashed Potatoes & Veggies
A delicious and hearty meal featuring tender meatballs in rich gravy served with creamy mashed potatoes and sautéed vegetables.
Ingredients
For the Meatballs
- 1 lb ground beef (or a mix of beef & pork) Can use a mix for more flavor.
- 1/2 cup breadcrumbs
- 1/4 cup milk For the meatball mixture.
- 1 large egg
- 1/2 tsp salt To taste.
- 1/2 tsp black pepper To taste.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp allspice For authentic Swedish taste.
- 1 tbsp butter (for frying) To cook the meatballs.
For the Gravy
- 2 tbsp butter For making the gravy.
- 2 tbsp flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
For the Mashed Potatoes
- 3 large potatoes, peeled & cubed
- 1/2 cup milk (for mashed potatoes) Use warm for creamier texture.
- 2 tbsp butter (for mashed potatoes)
For the Veggies
- 1 cup baby carrots
- 1/2 cup green peas
- 1 tbsp butter (for veggies)
- 1/2 tsp dried parsley
Instructions
Make the Meatballs
- In a bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes. Add ground beef, egg, salt, pepper, garlic powder, onion powder, and allspice. Mix well and form small meatballs.
- Heat the butter in a pan and fry the meatballs until they are browned and cooked through. Set them aside.
Prepare the Gravy
- In the same pan, melt more butter and whisk in flour.
- Slowly add the beef broth while whisking and stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Simmer it for 5 minutes until the gravy thickens. Add the meatballs back into the gravy and coat them well.
Cook the Mashed Potatoes
- Boil the peeled and cubed potatoes in salted water until they are fork-tender.
- Drain them and mash with milk, butter, salt, and pepper until creamy.
Sauté the Veggies
- In another pan, melt butter and sauté the baby carrots for 5 minutes.
- Add green peas, parsley, salt, and pepper. Cook together for 3 more minutes.
Serve & Enjoy
- Plate the mashed potatoes and top with meatballs and gravy. Add veggies on the side.
- You can drizzle extra gravy over the mashed potatoes for that classic touch.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until warm. For longer storage, you can freeze the meatballs and gravy in separate containers for up to three months. The mashed potatoes can also be frozen, although their texture may change slightly upon reheating.