Swedish Meatballs with Mashed Potatoes, Cranberry Sauce, and Quick Pickles

Ingredients

• 500 g minced beef
• 500 g minced pork
• 0.75 cup panko breadcrumbs
• 1 large egg
• 2 tbsp olive oil (For the meatball mixture)
• 0.25 cup heavy cream (For the meatball mixture)
• 2 tbsp milk (For the meatball mixture)
• 1 tbsp Dijon mustard (For the meatball mixture)
• 1 tsp allspice
• 1 tsp black pepper
• salt (For the meatballs, to taste)
• olive oil (For searing the meatballs)
• butter (For basting the meatballs)
• thyme (Herb for butter basting)
• rosemary (Herb for butter basting)
• 1 cup heavy cream (For the gravy)
• 2 cups beef stock
• 1 tsp Dijon mustard (For the gravy)
• 5 Yukon potatoes
• 1 cup unsalted butter (For the pomme purée)
• 1 cup whole milk (For the pomme purée)
• 1 tsp salt (For the mashed potatoes)
• 2 cups lingonberries (Cranberries may be substituted; the author used cranberries when lingonberries were unavailable.)
• 0.333 cup sugar (For the cranberry sauce)
• lemon juice (To taste, for the cranberry sauce)
• salt (For the cranberry sauce, to taste)
• 1 cucumber (Sliced)
• 2 cups white wine vinegar
• 1 cup water (For the quick-pickle brine)
• 0.75 cup sugar (For the quick-pickle brine)
• 1 tbsp mustard seeds (For the quick-pickle brine)
• dill (For the quick pickles)

Steps

1. 1

   Combine the panko breadcrumbs, 1/4 cup heavy cream, milk, egg, and 1 tablespoon Dijon mustard in a bowl. Mix thoroughly and let the mixture sit for 5 minutes so the breadcrumbs absorb the liquid.

2. 2

   Add the minced beef, minced pork, allspice, salt, and black pepper to the soaked breadcrumb mixture. Mix until well combined. Form the mixture into golf-ball-sized meatballs and chill them in the refrigerator for 1 hour.

3. 3

   While the meatballs chill, place the Yukon potatoes in cold salted water. Boil for about 35 minutes, or until tender.

4. 4

   Prepare the quick-pickle brine in a saucepan over low heat by combining the sugar, white wine vinegar, water, and mustard seeds. Cook until the sugar dissolves.

5. 5

   Add the sliced cucumber and dill to the warm brine, then transfer the pickles and brine to a container.

6. 6

   Cook the lingonberries, or cranberries, in a pan over medium heat with the sugar and lemon juice. Cook until the fruit reaches a jam-like consistency, taking care not to crush the berries so they retain their shape. Season with salt to taste.

7. 7

   Peel the potatoes while they are still warm, then pass them through a sieve.

8. 8

   Transfer the sieved potatoes to a pan over low heat. Gradually fold in the unsalted butter until the potatoes become creamy.

9. 9

   Pour in the whole milk, season with salt, and gently fold until smooth.

10. 10

    Heat olive oil in a pan and sear the chilled meatballs. Add butter and the thyme and rosemary, then baste the meatballs with the herbed butter until fully cooked. Remove the meatballs from the pan.

11. 11

    Using the same pan, add the beef stock and the heavy cream. Reduce the mixture, then add 1 teaspoon Dijon mustard and whisk until it forms a gravy.

12. 12

    Return the meatballs to the gravy and warm them before serving.

13. 13

    Serve the meatballs with the gravy, mashed potatoes, berry sauce, and quick pickles.

Notes

The source does not specify a meatball searing temperature or exact searing/basting time; cook until fully cooked as stated. The source gives a 1–2 teaspoon range for the mashed-potato salt. The pickling instructions do not specify a resting time before serving.

Nutrition per serving

• main
• Swedish-inspired
• European
• meatballs
• comfort food
• family-style
• make-ahead pickles