Is everyone getting desperate for Spring to arrive with fresh flowers spouting from the ground and the sun shining a little harder? I feel like that’s how most of the states are feeling right about now. Living in Southern California, we experience the strangest weather all year round. It’s nothing but sunny and hot for about 90 precent of the year (boo-hoo, poor us, I know I know), but even during the fall and winter months, especially this past year, things have been pretty brutal. I waited and waited for the familiar “cool fall breeze” to hit us at the start of October which usually lets us know that the heat waves are finally behind us.. at least for the next couple months, and maybe even a tiny bit of much needed rain would come and greet us. Nah. Not this year. October, November, December, and even January all came and went, with heat wave after heatwave hitting us. Now that it’s finally March and everyone is getting anxious for spring, we’re suddenly hit with chilly weather and rain! It’s still very much appreciated, but the timing of it all, but Come On!
Since we’re going through a random chilly ’bout right now I thought this very cozy Swedish Meatballs with Mashed Potato dish would be appropriate to post today! This dish has a lot of ingredients, but most of them get tossed into a bowl to make meatballs, so it’s still pretty easy. These meatballs also freeze SO well, so you can make a double batch, bake them up and save half of them for another time. Enjoy! xx, Jenny
Ingredients: freshly chopped parsley, for garnish Directions:
Mini Swedish Meatballs and Mashed Potatoes
1 pound russet potatoes, peeled and chopped
4 tablespoons unsalted butter
1/4 cup heavy cream
salt and pepper to taste
Swedish meatballs and gravy:
1 slice white bread, crumbled
1/4 cup milk
3 tablespoons unsalted butter, divided
1/2 cup finely diced onion
2 garlic cloves, minced
1/2 pound lean ground beef
1/2 pound lean ground pork
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 1/2 cups warm beef broth
2 tablespoons heavy cream, optional
1. For mashed potatoes: Place potatoes into a large pot and fill with enough water to cover the potatoes. Place over high heat and bring to a boil. Continue to boil until potatoes are fork tender, 10 to 15 minutes. Remove potatoes from heat and drain. Add butter and cream to the potatoes and season with salt and pepper. Using a potato masher (or hand mixer) mash potatoes until you get your desired consistency. Adjust seasonings. Cover and set aside.
2. For meatballs and gravy: Preheat oven to 375˚F.
3. Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.
4. As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent. Remove from heat and add to the bread and milk mixture. Allow mixture to cool, about 5 minutes.
5. Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together. Form 2 teaspoon sized meatballs and place them onto a parchment lined baking sheet, 1/2 inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.
6. Melt the remaining tablespoon of butter in a large saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste. Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon. Remove from heat and stir in the cream, if using. Add the meatballs to the gravy and toss together.
7. To serve: Scoop and spread mashed potatoes onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with freshly sliced chives.
freshly chopped parsley, for garnish