Juicy Swedish meatballs with cream sauce: serve with mashed potatoes and lingonberry jam

Tip: tap a step to mark it as done.

1. Cook the potatoes

   5 min

   Peel the potatoes, cut them into cubes, cover with water, add salt, and bring to a boil. Cook until tender, about 20 minutes. Meanwhile, prepare the meatballs.

2. Sauté the onion

   8 min

   Pour 100 ml milk over the breadcrumbs and let them soak. Finely chop the onion and sauté in a teaspoon of butter over low heat until translucent, without browning. Let cool slightly.

3. Mix the meat

   10 min

   Place both meats, the soaked breadcrumbs, onion, egg, salt, black pepper, allspice, and a pinch of nutmeg in a bowl. Mix thoroughly by hand until combined. With wet hands, shape into walnut-sized meatballs; you should get about 30.

4. Brown the meatballs

   12 min

   Heat the remaining butter and the oil in a large skillet. Cook the meatballs in batches over medium-high heat for 8–10 minutes, until browned on all sides and cooked through. Shake the skillet frequently to help them stay round. Transfer to a plate.

5. Make the sauce

   8 min

   Sprinkle the flour into the fat left in the skillet and cook for 1 minute, stirring constantly. Gradually pour in the broth, whisking out any lumps. Add the cream and soy sauce and simmer for 3–5 minutes, until the sauce thickens. Season with salt and pepper.

6. Mash the potatoes

   5 min

   Drain the cooked potatoes, mash them, and mix with the hot milk and butter until smooth. Add salt to taste.

7. Warm through and serve

   5 min

   Return the meatballs to the sauce and warm through over low heat for 5 minutes. Serve with mashed potatoes and a tablespoon of lingonberry jam.

Tip: Chill the mixture for 15 minutes so it is less sticky to shape and the meatballs hold together while browning. You can use chicken broth instead of beef broth and red currant jam instead of lingonberry jam. Read more: How to cook mashed potatoes in milk and cream

This recipe was translated from the Slovak original: Šťavnaté švédske mäsové guľky so smotanovou omáčkou: k zemiakovej kaši s brusnicovým džemom