Swedish Meatballs with Gravy and Mashed Potatoes


8 servings


35 minutes


1 hours

  • For the Grillkydda – Swedish All-Purpose Seasoning:
  • 1 tbsp black pepper
  • 2 tbsp salt
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 ½ tsp ground thyme
  • 1 tsp ground cayenne
  • 1 tsp nutmeg
  • For the Meatballs:
  • ⅓ cup milk
  • 16 oz heavy cream, divided into 1/3 cup
  • 1 cup panko or breadcrumbs
  • 3 garlic cloves, minced
  • ½ tsp white pepper
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tbsp dried parsley
  • 1 tbsp Grillkydda mix
  • 1 tsp sugar
  • 1 lb ground pork
  • 1 lb ground beef
  • For the Mashed Potatoes:
  • 2 lb yellow potatoes (about 6 potatoes), cleaned, peeled, and chopped
  • 1 stick salted butter
  • ⅔ cup heavy cream
  • Salt to taste
  • For the Gravy:
  • 310 cup salted butter
  • ¼ cup flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 tsp soy sauce
  • 1 tsp Dijon
  • 1 tsp Grillkydda mix
  • Salt and pepper to taste
  1. For the Grillkydda – Swedish All Purpose Seasoning:
  2. In a medium bowl, mix all of the seasoning together. Store in an airtight container.
  3. For the Meatballs, Mashed Potatoes and Gravy:
  4. In a large bowl, mix the milk, cream, breadcrumbs, garlic, and seasonings together. Let sit for 5-10 minutes until the breadcrumbs have absorbed the liquid.
  5. Use your hands to mix in the pork, beef, and onion. Once everything is incorporated well, use a 3-tablespoon cookie scoop to scoop the meatballs out in a row. Preheat the oven to 350.
  6. Heat a heavy bottom braising pot over high heat. Melt 2 tablespoons of butter and coat the pan with oil. Brown the meatballs by placing them into the heated pot and cooking for about 5 minutes. Flip and cook for another 5 minutes. Place the browned meatballs on a tray and repeat this step again until all of the meatballs are browned.
  7. Place the tray of partially cooked meatballs into the oven and cook for about 18 minutes, or until the meatballs are juicy and firm to the touch. Break one open to test.
  8. While the meatballs cook, prepare the mashed potatoes. Place the prepped potatoes in a medium sauce pot and cover with water. Season generously with salt, and bring to a boil. Cook about 10 minutes, or until the potatoes are tender. Test the potatoes by piercing them with a fork, if the potato slides off with little resistance, they are ready.
  9. Remove the cooked meatballs from the baking tray and save the brown bits and juice for the gravy. Set aside.
  10. Prepare the gravy by melting the butter and reserved meatball juices together in the braising pan over medium heat. Whisk in the flour and cook for about 3-5 minutes until brown. Slowly pour in the cream and broth. Whisk and bring to a boil. Add the soy sauce, Dijon, and Grillkydda mix. Bring back to a boil, and whisk frequently over the course of about 7-10 minutes. The gravy will have thickened and reduced by about half. Taste and add any salt and pepper necessary. Remove from the heat.
  11. Finish the potatoes by draining the cooked potatoes. Immediately place the butter and cream into the hot pot. Place the drained potatoes back into the pot to cover the butter and cream. Using a masher, mash the potatoes until creamy and smooth. Add salt to taste, but remember the gravy will be the main seasoning.
  12. Garnish with dried or fresh parsley, and some Lingonberry jam! Enjoy!