Mini Swedish Meatballs and Mashed Potatoes
A deliciously rich and cozy recipe for Mini Swedish Meatballs with Mashed Potatoes. It's a perfectly satisfying dinner for any night of the week!
- 1 slice white bread, finely diced
- 1/2 cup milk
- 2 tablespoon unsalted butter
- ½ cup finely diced onion
- 2 garlic cloves, minced
- ½ pound lean ground beef
- ½ pound lean ground pork
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 pound russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- salt and pepper to taste
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 ½ cups warm beef broth
- 2 tablespoons heavy cream
- salt and pepper to taste
- 1 tablespoon freshly chopped parsley
Preheat oven to 375˚F.
Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.
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. Let mixture cool, about 5 minutes.
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 baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.
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.
Melt butter in a 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, 3 to 5 minutes. Remove from heat and stir in the cream, if using.
- To freeze the meatballs: Make and bake meatballs as directed in the recipe. Cool meatballs. Once cooled, place them in the freezer (on the baking sheet) until fully frozen. Then place them into a freezer-proof resealable bag and freeze for up to 3 months.
- To reheat meatballs: Place them in a baking dish with 1/2 cup water. Cover tightly with foil and bake in a 350˚F oven until heated through, about 15 minutes.
- To freeze mashed potatoes: Cool completely and pour into a freezer-proof resealable bag. Freeze for up to 3 months.
- To reheat mashed potatoes: Thaw mashed potatoes in the refrigerator. Once thawed, pour potatoes into a saucepan and heat over medium-low heat. Add a couple tablespoons of cream and butter and stir frequently until heated through. Re-season with salt and pepper as needed.
- To freeze gravy: Cool gravy completely and pour into a freezer-proof resealable bag and freeze for up to 3 months.
- To reheat gravy: Break frozen gravy up and pour into a saucepan. Heat over medium-low heat until melted. Once melted, simmer gravy until heated through and thick enough to coat the back of a wooden spoon, frequently stirring. Adjust seasonings as needed.
Serving: 1servingCalories: 443kcalCarbohydrates: 21gProtein: 20gFat: 31gSaturated Fat: 17gCholesterol: 138mgSodium: 709mgPotassium: 651mgFiber: 1gSugar: 2gVitamin A: 785IUVitamin C: 7mgCalcium: 77mgIron: 2mg