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Swedish Meatballs with Gravy, Mashed Potatoes, Lingonberry Sauce and Quick Pickles
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Swedish Meatballs with Gravy, Mashed Potatoes, Lingonberry Sauce and Quick Pickles

2 h 30 minServes 6Nutri-Score D€€
from @papabwoi4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • minced beefMeat500 g
  • minced porkMeat500 g
  • panko breadcrumbsBakery45 g
  • egg (large)Dairy1 piece
  • olive oil (for searing)Pantry30 ml
  • heavy cream (for the meatballs)Dairy60 ml
  • milk (for the meatballs)Dairy30 ml
  • Dijon mustard (for the meatballs)Pantry15 ml
  • allspice (ground)Spices2 g
  • black pepper (ground)Spices2 g
  • salt (for the meatballs)Spices8 g
  • butter (for basting)Dairy30 g
  • thyme (sprigs)Produce3 pieces
  • rosemary (sprigs)Produce2 pieces
  • heavy cream (for the gravy)Dairy240 ml
  • beef stockPantry480 ml
  • Dijon mustard (for the gravy)Pantry5 ml
  • Yukon potatoes (peeled while warm)Produce5 pieces
  • unsalted butter (for the mash)Dairy225 g
  • whole milk (for the mash)Dairy240 ml
  • salt (for the mash)Spices8 g
  • lingonberries (cranberries work too)Produce300 g
  • sugar (for the berry sauce)Pantry65 g
  • lemon juice (to taste)Produce15 ml
  • salt (for the berry sauce)Spices2 g
  • cucumber (sliced)Produce1 piece
  • white wine vinegarPantry480 ml
  • waterOther240 ml
  • sugar (for the pickles)Pantry150 g
  • mustard seedsSpices10 g
  • dill (chopped)Produce10 g

per serving

Nutrition

792kcal

Carbs
50 g
Proteins
24 g
Fat
55 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Saucepan
  • Sieve
  • Whisk
  • Stovetop

step by step

Method

  1. Soak the breadcrumbs

    • In a bowl, combine the panko breadcrumbs, heavy cream, milk, egg and Dijon mustard.
    • Mix and let sit so the crumbs absorb the liquid.
    Step 1

  2. Make and chill the meatballs

    • Add the minced beef, minced pork, allspice, salt and black pepper, then mix until well combined.
    • With wet hands, form golf-ball-sized meatballs.
    • Chill in the fridge.
    Step 2

  3. Boil the potatoes

    • Boil the potatoes in salted water starting from cold until tender.
    Step 3

  4. Make the mashed potatoes

    • Peel the potatoes while still warm and pass them through a sieve.
    • Transfer to a pan over low heat and gradually fold in the butter until creamy.
    • Pour in the milk, season with salt and gently fold until smooth.
    Step 4

  5. Make the quick pickles

    • In a saucepan over low heat, cook the sugar with the white wine vinegar, water and mustard seeds until the sugar dissolves.
    • Add the sliced cucumber and dill, then transfer to a container.
    Step 5

  6. Make the berry sauce

    • Cook the lingonberries in a pan over medium heat with the sugar, lemon juice and a pinch of salt.
    • Stir gently until jam-like, without crushing the berries so they keep their shape.
    Step 6

  7. Sear the meatballs

    • Sear the meatballs in olive oil to build colour.
    • Add butter and baste with thyme and rosemary until fully cooked, then remove from the pan.
    Step 7

  8. Make the gravy

    • In the same pan, reduce the beef stock with the heavy cream.
    • Once reduced, add the Dijon mustard and whisk into a gravy.
    Step 8

  9. Warm and serve

    • Warm the meatballs in the gravy.
    • Serve with the mashed potatoes, berry sauce and quick pickles.
    Step 9
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