Swedish Meatballs with Mashed Potatoes and Jam
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Swedish
Swedish Meatballs with Mashed Potatoes and Jam
Description
Swedish Meatballs with Mashed Potatoes and Jam features ground pork and beef blended with breadcrumbs soaked in cream and beef stock, seasoned with onions, salt, and pepper. The meatballs are gently mixed to maintain tenderness, then fried to develop a golden crust while remaining juicy inside. The accompanying sauce is prepared in the pan used for frying, combining cream, double cream, beef stock, dark soy sauce, and a touch of lingonberry or cherry jam, which adds a subtle sweetness that complements the savory meat.
The sauce is thickened with corn starch to achieve a smooth consistency that coats the meatballs. Paired with creamy mashed potatoes, this dish offers a classic Scandinavian flavor profile where the soft potatoes balance the richness of the meat and sauce. The jam adds a slight tartness that lifts the overall taste.
Serve the meatballs and sauce atop mashed potatoes for a traditional presentation. This recipe demonstrates how layering flavor with the cream-soaked breadcrumbs and the sweet-savory sauce creates a distinctive dish that carries both comforting texture and nuanced taste.
Ingredients
- 2 tbs breadcrumbs
- 50 ml single cream
- 1 egg
- 1 tbs beef stock chicken stock could work as well, concentrated
- 1/2 yellow onion finely chopped
- 25 g butter
- 500 g ground meat half pork, half beef
- 1 teaspoon black pepper freshly ground
- 1 ½ teaspoons salt
- butter for frying
For the sauce:
- 1 cup cream double
- 1 ½ teaspoon dark soy sauce
- 1 cup beef stock not concentrated
- 25 g butter
- 1 tbs corn starch or something similar, to thicken the sauce with salt and pepper
- 2 tbs lingonberry jam or cherry jam
Instructions
- Mix together the breadcrumbs, cream, beef stock and egg and leave to rest for about 5 minutes.
- Fry the onion in the butter until soft and then mix it with the breadcrumb-cream (see above).
- Add salt, pepper and the ground meat and mix everything together, with your hands or fork. Try not to work it too much, as this will make the meatballs compact.
- Take a small piece of ground meat and fry it to test the flavors.
- When satisfied with the salt and pepper amount, roll the rest of the ground meat into small balls (about one tablespoon mince per ball). Make sure your hands are wet so that the ground meat won’t stick to your hands.
- Fry the meatballs until golden brown and thoroughly cooked, then put them aside.
Sauce
- Mix the cream and the corn starch. Then pour the stock and the soy sauce in the pan where you fried the meatballs.
- Whisk through the pan and let it boil for a couple of minutes.
- Add salt, pepper and jam for a little bit of sweetness.
- Put the meatballs back to the sauce and serve with mashed potatoes and lingonberry jam, and add some chopped parsley on top (optional).
Notes
- Use freshly ground black pepper for the best flavor in the meatball mixture.
- Ensure the meatballs are golden brown and cooked through before finishing in the sauce.
- The lingonberry or cherry jam in the sauce provides a gentle sweetness that balances the savory components.
- Serve the meatballs with creamy mashed potatoes to absorb the sauce and complement the texture.
- Adjust salt and pepper to taste after frying a small test portion of the meat mixture before forming all meatballs.
User Reviews
Overall Rating
4.9
You'll Also Love
