Classic Swedish Meatballs with Creamy Mashed Potatoes

In a large skillet over medium heat, melt 25g of the butter. Add the diced onion and sauté until translucent and slightly softened, about 5 minutes. Remove from heat and allow to cool.

→ aromatized onions

In a large mixing bowl, combine the ground beef, ground pork, sautéed onions, breadcrumbs, milk, beaten egg, allspice, nutmeg, salt, and pepper. Use your hands to mix thoroughly until the ingredients are just incorporated—do not overwork the meat or it will become tough.

→ meatball mixture

Place the quartered potatoes in a large pot and cover with cold salted water (about an inch above the potatoes). Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.

→ cooked potatoes

While the potatoes are boiling, scoop out about 1.5 cups of the cooking water and set aside. Drain the potatoes completely.

→ drained potatoes

waits for: step 2

Roll the meatball mixture into 1-inch rounds (about 12-14 pieces total). Heat the remaining 25g of butter in a large skillet over medium-high heat. Place the meatballs in the pan, leaving space between them.

Sear the meatballs for about 5-7 minutes, turning occasionally, until they develop a deep brown crust. Reduce heat to medium and cook for another 8-10 minutes, stirring occasionally, until the internal temperature reaches 160F (71C).

Done when: the meat is no longer pink and the exterior is caramelized

waits for: step 4

While the meatballs finish cooking, mash the drained potatoes using a potato masher or a ricer. Gradually stir in the heavy cream and 25g of butter. If the mash is too thick, add some of the reserved potato water until it reaches a creamy, velvety consistency.

→ mashed potatoes

waits for: steps 6 and 7

Transfer the meatballs to a serving platter. Serve alongside a generous mound of mashed potatoes and a dollop of lingonberry jam.

→ final plate