Swedish Meatballs with Mustard Cream Sauce and mashed Potatoes

I’ll never forget the first time I had Swedish meatballs. It was during my internship with Absolut Vodka in a small Swedish town called Åhus. Nestled along the southern coast of Sweden, Åhus is charming and rich in tradition, and it was there that I fell in love with the hearty, comforting flavors of this classic dish. Every bite was warm and satisfying, with just the right balance of spice and richness. Since then, I’ve made this recipe many times, and it always brings back those wonderful memories. I’m excited to share it with you!

- Leonie, Founder Studio Badge

Swedish Meatballs with Mustard Cream Sauce and Mashed Potatoes

Ingredients:

For the Meatballs:

  • 1 lb minced pork
  • 1 lb minced beef
  • 1/2 cup breadcrumbs
  • 1 cup milk
  • 1 large egg
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp curry powder
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely diced
  • Salt and pepper to taste
  • Butter or oil for frying

For the Mustard Cream Sauce:

  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups beef or chicken stock
  • 2 tbsp Dijon mustard
  • Fresh herbs (such as cilantro) to taste
  • 2 cups heavy cream
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 4-5 medium potatoes, peeled and quartered
  • 1/2 tsp sugar
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • Salt to taste

Instructions:

  1. Prepare the Meatballs:

    • In a large bowl, combine minced pork, minced beef, breadcrumbs, milk, egg, nutmeg, allspice, curry powder, Parmesan cheese, and diced onion. Season with salt and pepper.
    • Mix until everything is well incorporated. Shape the mixture into small meatballs.
    • Allow the meatballs to rest for about 15 minutes to help them hold their shape during cooking.

  2. Cook the Meatballs:

    • Heat a large pan over medium heat and add a bit of butter or oil.
    • Fry the meatballs, browning them on all sides. They don’t need to be cooked through at this stage.
    • Once browned, remove the meatballs from the pan and set them aside.

  3. Make the Mustard Cream Sauce:

    • In the same pan, add 2 tablespoons of butter. Once melted, stir in the flour and cook until it turns a light brown color, forming a roux.
    • Gradually add the stock, whisking constantly to prevent lumps from forming.
    • Stir in the mustard and fresh herbs, then slowly add the heavy cream.
    • Season with salt and pepper to taste.
    • Let the sauce simmer on low heat for a few minutes until it thickens.
    • Return the browned meatballs to the pan, ensuring they are covered in the sauce. Simmer for about 10 minutes, or until the meatballs are fully cooked through.

  4. Prepare the Mashed Potatoes:

    • While the meatballs are cooking, boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
    • Drain the potatoes and return them to the pot.
    • Add sugar, butter, and salt to the hot potatoes. Mash until smooth.
    • Gradually add the heavy cream, mixing until you achieve a creamy and slightly sticky consistency.

  5. Assemble and Serve:

    • Serve the meatballs and sauce over a generous helping of mashed potatoes.
    • Garnish with a sprinkle of fresh herbs.

This classic Swedish dish will bring the warmth and flavors of Sweden to your table, just like it did for me all those years ago in Åhus. Enjoy!