These Swedish Meatballs are flavorful enough to eat all on their own, but why not add some delicious gravy, cranberry sauce and mashed potatoes for a satisfying and comforting meal. Although it has a few parts, it is worth the work and easier than it looks. Definitely a favorite in our household!
The Ingredients
- Lean Ground Beef- Ground turkey also works!
- Egg
- Oats- Large flake or quick oats work. You can also use bread or cracker crumbs.
- Dried Minced Onion-2 tablespoon of finely chopped fresh onion also works.
- Garlic Powder- You can also use 2 freshly minced cloves.
- Fine Sea Salt
- Black Pepper
- Nutmeg
- Allspice
- Potatoes- Russets, yellow or red all work. Whatever you like best mashed.
- Whole Milk- This recipe also works with Cashew Milk!
- Coconut Aminos- Soy sauce or Worcestershire sauce also work.
- Dijon Mustard
- Cornstarch
- Homemade Cranberry Sauce
The Method
- Mix and form meatballs.
- Make the Potatoes.
- Cook the Meatballs.
- Make the Sauce.
- Thicken the Sauce.
- Mash the Potatoes.
- Serve.
Leftover Storage
Store leftover Swedish Meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. Meatballs and sauce can be frozen up to 3 months but freezing the mashed potatoes may alter the texture.
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free - If you use cashew milk in place of whole milk.
- Gluten Free
Other Notes
- Since we are adding such a rich and flavorful sauce to the potatoes, we tend to make them with just milk so that most of the flavor comes from the sauce.
- If serving without mashed potatoes, water, beef or vegetable broth would work in place of the potato water in the sauce.
And if you liked this recipe...
...you might also like:
- Sweet Potato Shepherd's Pie
- Quick Chicken Potato Skillet
- Bruschetta Chicken Sheet Pan
- Tikka Masala Stew
Ingredients
- 1 lb lean ground beef
- 1 large egg
- 2 tablespoon oats
- 2 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt divided
- 1 teaspoon black pepper divided
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 lbs potatoes peeled and diced into large chunks
- 1 and ¼ cup whole milk divided
- 1 teaspoon coconut aminos
- 1 teaspoon dijon mustard
- 2 tablespoon cornstarch
- Homemade Cranberry Sauce for serving
Instructions
- Prepare a large non-stick skillet with a lid.
- In a large bowl, mix together the beef, onion, garlic, egg, ¼ teaspoon each salt and pepper, nutmeg, allspice and the oats. Using a spoon or scoop, form meatballs (about 1 and ½ tablespoon of meat each) and place in the prepared skillet. I typically get 25-30 per batch.
- Make the Potatoes- Prepare the potatoes and place in a large pot. Fill with water, so that the water level is above the potatoes by about 1 inch. Cover and turn on to medium high heat to bring the potatoes to a boil. Once boiling, tip the lid partially off and reduce the heat to medium so that they don't boil over. Check intermittently with a fork. When potatoes are tender, drain (reserving 1 cup of potato water for sauce), cover and set aside.
- Cook the Meatballs- Meanwhile, place the skillet on medium heat and cook for 10-15 minutes, rotating 1-2 times to ensure even browning, until the meatballs are cooked through. Remove to a plate lined with paper towels. If there is a lot of grease in the pan, drain most of it and return the pan to the heat. Don't clean out the bits of meat that may be leftover- this will add flavor to the sauce.
- Make the Sauce- Add the reserved potato water (1 cup) to the skillet. If the potatoes are still cooking, carefully use a ladle to scoop the amount of water that you need out of the potato pot. Bring to a boil and whisk in the remaining ¾ teaspoon salt and pepper, coconut aminos and Dijon.
- In a bowl, combine the cornstarch and 1 cup of milk until smooth. Pour the milk mixture into the skillet, and whisk constantly for 1-2 minutes. Allow to come back to a boil and let cook for 1-2 minutes more until thickened. Turn heat to low, add the meatballs back to the sauce and stir to coat.
- Mash the potatoes with the remaining ¼ cup milk as well as salt and pepper to taste.
- Serve potatoes covered with sauce, meatballs and cranberry sauce as desired.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. Meatballs and sauce can be frozen up to 3 months but freezing the mashed potatoes may alter the texture.
Nutrition
Calories: 427kcal | Carbohydrates: 50g | Protein: 33g | Fat: 10g | Sodium: 764mg | Fiber: 6g | Sugar: 6g
Did you make this recipe?Let me know what you thought in the comments below!
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