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Swedish Meatballs with Garlic Yukon Gold Mashed Potatoes

Chefs Stefan & Jimmy Fahlen

A traditional Swedish-inspired dish featuring tender beef and pork meatballs seasoned with allspice and nutmeg, served in a rich, creamy gravy, over buttery garlic mashed potatoes.
A traditional Swedish-inspired dish featuring tender beef and pork meatballs seasoned with allspice and nutmeg, served in a rich, creamy gravy, over buttery garlic mashed potatoes.
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As a third-generation family business, we’re proud of our Swedish heritage and the food traditions that connect us. In his twenties, our grandfather came to America, following our grandmother back to her hometown of Chicago. Growing up, we gathered around the table every Christmas to enjoy our Farfar’s Swedish meatballs and homemade mashed potatoes. “Farfar” is Swedish for “father’s father.”

We chose this meal because it brings back those memories of family, togetherness, and a table full of homemade food. Sharing it is our way of sharing a little of our family’s history and story.

Swedish Meatballs with Garlic Yukon Gold Mashed Potatoes

  • Prep Time: 30 mins
  • Cook Time: 45 minutes
  • Serving Size: 10-12 Servings

Swedish Meatballs

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium onion, finely diced
  • ¼ teaspoon cayenne pepper
  • 1 lb ground beef (81/19 blend)
  • 1 lb ground pork
  • ½ cup panko breadcrumbs
  • 1 extra-large egg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 teaspoons kosher salt (Diamond Crystal; use approximately 1¼ teaspoons if using Morton)
  • 1½ teaspoons freshly cracked black pepper
  • 2 tablespoons whole milk, plus additional as needed

Instructions

Sauté the onions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring regularly, for 5–6 minutes, until translucent and just beginning to turn golden.
  2. Sprinkle with cayenne pepper and stir to combine.
  3. Remove from the heat and allow to cool slightly.

Prepare the meatball mixture

  1. In a large mixing bowl, combine the ground beef, ground pork, panko, egg, allspice, nutmeg, sautéed onion, and parsley. Season with kosher salt and cracked black pepper.
  2. Using your hands, gently combine the ingredients until evenly incorporated. Add the whole milk, 1 tablespoon at a time, until the mixture binds together without becoming watery.
  3. Avoid overworking the mixture, as this can result in tough meatballs.

Test the seasoning

  1. Reheat the skillet over medium-high heat. Take a small portion of the meatball mixture, approximately the size of a thick quarter, and flatten it into a small patty.
  2. Sauté until fully cooked, approximately 4 minutes, turning as needed. Taste and adjust the seasoning in the remaining meatball mixture if necessary.

Form the meatballs

  1. Using a tablespoon measuring spoon or small portion scoop, divide the meat mixture into uniform portions. Gently roll each portion between your palms to form meatballs approximately 1¼ inches in diameter.
  2. Arrange the meatballs on a sheet pan, leaving a little space between each one.

Sear and finish in the oven

  1. Preheat the oven to 350°F. Add the remaining tablespoon of olive oil to the skillet over medium-high heat.
  2. Working in batches, sear the meatballs for approximately 4–5 minutes, turning to brown all sides evenly. Adjust the heat as necessary to prevent excessive browning.
  3. Transfer the seared meatballs to a sheet pan and finish in the preheated oven for approximately 5 minutes, or until fully cooked. Larger meatballs may require additional time. The internal temperature should reach 160°F for beef and pork meatballs or 165°F if using ground turkey.

Creamy Swedish Gravy

Ingredients

  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups beef broth
  • 1 cup chicken broth or bone broth
  • 1 teaspoon Worcestershire sauce
  • ½ cup sour cream
  • ½ cup heavy whipping cream
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped fresh Italian parsley

Instructions

Prepare the roux

  1. Wipe the skillet used to cook the meatballs, leaving a small amount of the flavorful browned residue in the pan.
  2. Melt the butter over medium heat. Gradually whisk in the flour until a smooth paste forms. Continue cooking for approximately 2–3 minutes, whisking constantly, until the flour loses its raw taste and the roux becomes lightly golden.

Build the gravy

  1. Gradually whisk in the beef broth and chicken or bone broth, adding a little at a time to prevent lumps.
  2. Bring the mixture to a gentle simmer, whisking regularly, until the gravy begins to thicken, approximately 2–4 minutes.
  3. Add the Worcestershire sauce and stir until evenly incorporated.

Finish with cream

  1. Reduce the heat to medium-low. Stir in the sour cream and heavy whipping cream until the gravy becomes smooth and creamy. Season with kosher salt and cracked black pepper, adjusting to taste.
  2. Maintain a gentle simmer and avoid a vigorous boil after adding the sour cream.

Combine the meatballs and gravy

  1. Carefully transfer the cooked meatballs into the gravy. Gently stir to coat the meatballs, taking care not to break them apart. Allow the meatballs to simmer gently in the sauce for approximately 5–6 minutes, stirring occasionally, until heated through and the gravy reaches your desired consistency.
  2. Finish with freshly chopped Italian parsley.

Garlic Yukon Gold Mashed Potatoes

Ingredients

  • 5 lbs Yukon Gold potatoes, peeled and cut into 1½–2 inch pieces
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sour cream
  • 2 tablespoons finely minced fresh garlic (approximately 6 cloves)
  • 1½ teaspoons kosher salt, plus more for boiling water
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground white pepper
  • ¼ cup warm whole milk, or as needed
  • 2 tablespoons finely chopped fresh Italian parsley (optional garnish)

Instructions

Prepare and boil the potatoes

  1. Peel the Yukon Gold potatoes and cut them into uniform 1½–2 inch pieces.
  2. Place the potatoes in a large stockpot and add approximately 4–5 quarts of cold water, or enough to cover the potatoes by about 1 inch.
  3. Add 1 tablespoon of Diamond Crystal kosher salt to the water. Bring to a boil, then reduce the heat to maintain a gentle boil for approximately 15–20 minutes, or until the potatoes are fork-tender.

Prepare the garlic butter

  1. While the potatoes are boiling, melt the unsalted butter in a small saucepan over medium-low heat.
  2. Add the minced garlic and cook gently for 1–2 minutes, stirring frequently, until fragrant and softened. Do not allow the garlic to brown.
  3. Remove from the heat and set aside.

Drain and dry the potatoes

  1. Once the potatoes are tender, drain them thoroughly in a colander.
  2. Return the potatoes to the empty stockpot over low heat for approximately 1–2 minutes, stirring gently to allow excess moisture to evaporate. This helps prevent watery mashed potatoes and allows them to absorb more of the butter and sour cream.

Mash the potatoes

  1. Remove the stockpot from the heat. Using a potato masher or potato ricer, mash the potatoes until they reach your desired consistency.
  2. Add the warm garlic butter and gently fold it into the potatoes until evenly incorporated.
  3. Avoid using a food processor or overmixing, which can cause the potatoes to become gummy.

Add sour cream and seasonings

  1. Add the sour cream, kosher salt, cracked black pepper, and ground white pepper. Gently fold everything together until incorporated.
  2. If the potatoes are thicker than desired, gradually add the warm whole milk, 2 tablespoons at a time, until the potatoes reach a smooth, creamy consistency.
  3. Taste and adjust the salt and pepper as needed.

Plating & Presentation

  1. Spoon a generous portion of garlic Yukon Gold mashed potatoes onto the center of a warm dinner plate. Using the back of a spoon, create a small well in the potatoes.
  2. Arrange the Swedish meatballs alongside the potatoes, allowing some of the rich cream gravy to flow naturally into the center.
  3. Finish with a light garnish of freshly chopped dill and a spoonful of lingonberry preserves alongside the meatballs.
  4. Serve immediately while the potatoes and gravy are warm.

For a healthier alternative, substitute 93% lean ground turkey for ground beef. For a gluten-free version, use gluten-free panko, a suitable gluten-free flour blend, and certified gluten-free broth and Worcestershire sauce.

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