Swedish Meatballs with Mashed Potatoes (Köttbullar med Potatismos)

Name: Swedish Meatballs with Mashed Potatoes (Köttbullar med Potatismos)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks; 2 1 ⁄ 4 cups heavy cream; 14 tbsp. unsalted butter, cubed; Kosher salt and freshly ground black or white pepper, to taste; 2 slices (about 3 oz.) crustless white bread, torn into small pieces; 12 oz. ground pork; 12 oz. ground beef; 1 ⁄ 4 tsp. ground allspice; 1 egg, lightly beaten; 1 ⁄ 2 small yellow onion, minced; 3 tbsp. flour; 3 cups beef stock; Lingonberry preserves, for serving

Serves
serves 6

TODD COLEMAN

In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. This recipe first appeared in our December 2011 issue along with Susanna Hoffman's story Sphere of Influence.

Ingredients

4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks
2 ¹⁄₄ cups heavy cream
14 tbsp. unsalted butter, cubed
Kosher salt and freshly ground black or white pepper, to taste
2 slices (about 3 oz.) crustless white bread, torn into small pieces
12 oz. ground pork
12 oz. ground beef
¹⁄₄ tsp. ground allspice
1 egg, lightly beaten
¹⁄₂ small yellow onion, minced
3 tbsp. flour
3 cups beef stock
Lingonberry preserves, for serving

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Instructions

Step 1

Make the mashed potatoes: Place potatoes in a 4-qt. saucepan and cover with water by 1″; bring to a boil over high heat, and cook until potatoes are tender, about 15 minutes. Drain potatoes and pass through a ricer or food mill set over a bowl; set aside. Meanwhile bring 1 1⁄2 cups cream and 12 tbsp. butter to a boil in a 1-qt. saucepan; pour over potatoes and whisk until smooth. Season with salt and pepper, and keep warm until ready to serve.

Step 2

Make the meatballs: Place 1⁄2 cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. Shape mixture into about thirty 1-oz. balls, about 1″ in diameter. Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.

Step 3

Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy over mashed potatoes and garnish with a generous dollop of lingonberry preserves.