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Swedish Meatballs in Gravy with Mashed Potatoes
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Course Main Course
Cuisine Swedish
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Medium saucepan
  • Potato masher

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 small onion, finely diced
  • 1/4 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup milk
  • 4 medium russet potatoes, peeled and cubed
  • 1/4 cup milk
  • Salt to taste

Instructions
 

  • Mix the ground beef, breadcrumbs, egg, onion, 1/4 cup milk, nutmeg, salt, and pepper in a bowl until just combined. Form the mixture into 1-inch meatballs.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, then remove them to a plate.
  • Add the remaining 2 tablespoons of butter to the skillet. Stir in the flour and cook for 1 minute. Slowly whisk in the beef broth and 1/2 cup milk until smooth.
  • Return the meatballs to the skillet and simmer for 10 minutes until the gravy thickens and the meatballs are cooked through.
  • While the meatballs simmer, place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes.
  • Mash the potatoes with 1/4 cup milk and a pinch of salt until smooth. Serve the meatballs and gravy over the mashed potatoes.

Notes

Brown the meatballs well before simmering so the gravy picks up extra flavor from the pan. If the gravy gets too thick, add a splash more broth before serving. Leftovers keep in the fridge for three days and reheat best on the stove with a little extra milk stirred in.
Course: Main Course
Cuisine: Swedish
Equipment: Large skillet, Mixing bowl, Medium saucepan, Potato masher