Swedish Meatballs

These tender and delicious meatballs are a perfect comforting dinner that make great leftovers, especially with fluffy mashed potatoes and garlicky miso green beans!

Meatballs, Potatoes

Dinner

Swedish

Yield: 4

Author: Kirsten Deneka

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Swedish Meatballs

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

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Ingredients

Meatballs:

• 1 pound ground pork
• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1/2 cup milk
• 2 Tbsp fresh parsley
• 1/2 sweet onion (caramelized)
• 3 grated garlic cloves
• 2 eggs
• 1 1/2 tsp salt
• 1/4 tsp allspice
• Pepper
• 1/2 cup flour (for coating)

Mashed potatoes:

• 6 medium yellow potatoes
• 1/4 cup milk
• 1/4 cup heavy cream
• 1/2 cup butter
• 2 tbsp sour cream
• 1/2 tsp garlic powder
• Salt & Pepper to taste

Miso Garlic butter green beans:

• 3 cups fresh green beans
• 2 tbsp olive oil
• 2 tbsp butter
• 3 grated garlic cloves
• 1 tbsp miso paste
• Salt & pepper to taste

Swedish meatball gravy:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef stock
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 2 tsp dijon mustard
• Salt & Pepper to taste

Instructions

To make meatballs & gravy:

1. Dice up 1/2 a sweet onion and add a tbsp of butter. Sauté the onion in a small pan for 10-15 minutes or until it is lightly golden brown. Remove and set aside.
2. Add your ingredients to a large bowl and mix to combine. Before you roll your meatballs, add the flour to a small bowl next to your statio. Roll meat mixture into small meatballs and and coat in flour. Set aside until all meatballs are prepped.
3. In a large pan (I used a cast iron), heat a Tbsp of olive oil and butter on medium heat. Cook the meatballs in batches until they have colour on all sides, leaving enough room in between them to flip. The meatballs will be delicate so let them cook for the first few minutes before flipping each individually.
4. When the meatballs are all browned, in the same pan, add the 2 Tbsp butter for the gravy on medium heat.
5. When the butter in melted, add in your flour and stir until the flour in cooked slightly (1 min), and then add in your stock. Stir to combine and allow the stock to thicken slightly and come to a simmer.
6. Add in your cream, and stir. Add in the rest of the ingredients and then add back in your meatballs.
7. Simmer on low for 15-20 minutes, seasoning to taste.

For the mashed potatoes:

1. Wash and peel your potatoes. Slice into chunks and add to a large pot of cold water. Season generously with salt.
2. Boil the potatoes for 15-20 minutes or until fork tender and drain.
3. Mash the potatoes using a potato ricer or masher into the same pot. IN a glass measuring glass add milk, cream and butter and heat in the microwave for 1 minute or until warmed through.
4. Add your milk mixture to the potatoes, along with your garlic powder, sour cream and salt & pepper. Mix to combine, seasoning to taste.

For the green beans:

1. Wash and trim your green beans. Cut in half and set aside.
2. Heat a medium pan on medium heat with a Tbsp of olive oil. Add in your green beans and sauté until cooked through, bright green and a little blistered.
3. Add in 2 tbsp butter, miso and grated garlic. Toss to coat fully and cook for another 2 minutes.
4. Season with additional salt & pepper.

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