Swedish Köttbullar with Creamy Sauce, Mashed Potatoes, and Pickles

Authentic Swedish meatballs pan-fried and nestled in a rich, creamy gravy, served alongside velvety mashed potatoes and crisp, tangy quick-pickled cucumbers.

• Prep: 45 min
• Cook: 40 min
• Total: 1 hr 25 min
• Servings: 2
• Cuisine: Swedish
• Difficulty: Hard

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• rich
• classic
• savory
• crowd-pleaser
• fry

Ingredients

• 0.5 pound ground beef (80/20)
• 0.5 pound ground pork
• 0.25 cup panko breadcrumbs
• 0.25 cup whole milk
• 1 egg (large, beaten)
• 1 tablespoon yellow onion (grated)
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (freshly ground)
• 0.13 teaspoon ground allspice
• 2 tablespoon vegetable oil (divided)
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 0.5 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon lingonberry jam
• 1 pound Russet potato (peeled and cut into 1-inch chunks)
• 0.25 cup half-and-half
• 2 tablespoon unsalted butter
• 1 English cucumber (thinly sliced)
• 0.5 cup white vinegar
• 0.25 cup sugar
• 0.5 teaspoon dried dill

Instructions

1. For the quick pickles: In a small bowl, combine 1/2 cup white vinegar, 1/4 cup sugar, 1/2 teaspoon of the salt, and 1/2 teaspoon dried dill. Whisk until sugar and salt are dissolved. Add the thinly sliced English cucumber and set aside to marinate while preparing the rest of the meal.
2. For the meatballs: In a large bowl, combine 1/2 pound ground beef, 1/2 pound ground pork, 1/4 cup panko breadcrumbs, 1/4 cup whole milk, 1 large beaten egg, 1 tablespoon grated yellow onion, 1 tablespoon chopped fresh parsley, the remaining 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground allspice. Mix gently but thoroughly until just combined, being careful not to overmix.
3. Form the mixture into small, roughly 1-inch diameter meatballs.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches and brown on all sides until golden brown and cooked through, about 5-7 minutes per batch. Transfer cooked meatballs to a plate and set aside.
5. For the mashed potatoes: While meatballs are cooking, place 1 pound of peeled and cut Russet potatoes into a medium pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
6. Drain the potatoes, return to the hot pot, and mash until smooth. Add 1/4 cup half-and-half and 2 tablespoons unsalted butter, and stir until creamy. Season with salt and pepper to taste. Keep warm.
7. For the cream sauce: In the same skillet used for the meatballs, add the remaining 1 tablespoon of vegetable oil. Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly, to make a roux.
8. Gradually whisk in 1 cup beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then whisk in 1/2 cup heavy cream and 1 teaspoon Dijon mustard. Continue to simmer for 3-5 minutes, until the sauce thickens.
9. Return the cooked meatballs to the sauce and simmer for another 5 minutes to heat through and coat the meatballs evenly. Stir in 1 tablespoon lingonberry jam. Taste and adjust seasoning as needed.
10. Serve the Swedish meatballs and cream sauce with the mashed potatoes and the quick-pickled cucumbers on the side.

Notes

If fresh lingonberry jam is hard to find, a good quality cranberry sauce or red currant jelly can be used as a substitute for the lingonberry jam.

Nutrition (per serving)

• Calories: 950
• Protein: 52 g
• Carbohydrates: 65 g
• Fat: 58 g
• Fiber: 5 g
• Sodium: 1400 mg
• Saturated Fat: 25 g
• Sugar: 32 g
• Cholesterol: 280 mg