Nov 8, 2011

Köttbullar med Potatismos (Swedish Meatballs with Mashed Potatoes)

In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. This recipe first appeared in our December 2011 issue along with Susanna Hoffman's story Sphere of Influence.

Credit: Todd Coleman

SERVES 6

INGREDIENTS

4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks
2 ¼ cups heavy cream
14 tbsp. unsalted butter, cubed
Kosher salt and freshly ground black or white pepper, to taste
2 slices (about 3 oz.) crustless white bread, torn into small pieces
12 oz. ground pork
12 oz. ground beef
¼ tsp. ground allspice
1 egg, lightly beaten
½ small yellow onion, minced
3 tbsp. flour
3 cups beef stock
Lingonberry preserves, for serving

INSTRUCTIONS

1. Make the mashed potatoes: Place potatoes in a 4-qt. saucepan and cover with water by 1″; bring to a boil over high heat, and cook until potatoes are tender, about 15 minutes. Drain potatoes and pass through a ricer or food mill set over a bowl; set aside. Meanwhile bring 1 ½ cups cream and 12 tbsp. butter to a boil in a 1-qt. saucepan; pour over potatoes and whisk until smooth. Season with salt and pepper, and keep warm until ready to serve.

2. Make the meatballs: Place ½ cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. Shape mixture into about thirty 1-oz. balls, about 1″ in diameter. Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.

3. Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy over mashed potatoes and garnish with a generous dollop of lingonberry preserves.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (3)

by BLUMYSTERIOUSEYS on 2011-12-08

DELICIOUS!!!!! I did make a few changes to the butter and heavy cream quantities: 2 Tablespoons of butter was enough to fry all batches of meatballs in, and I think I put in like 3-4 Tablespoons into the mashed potatoes. (unsalted butter makes all the difference) For the heavy cream I put 1/4 Cup into the bread as stated in the recipe, but reduced the amount in the potatoes to about 1/2 cup and added a splash of regular whole milk to get the creamy texture, then 1/4 cup heavy cream into the gravy.
I kept the meatballs warm in the oven while I made the gravy, then added the meatballs into the gravy to finish and thicken for hmmm I'd say 20 minutes.
I served with black currant preserves(couldn't find lingonberry) on the side for people to add if they wanted.
All in all it was freakin' amazing!! Thanks for this authentic Swedish Meatball recipe! This is my favorite magazine by far :)

by MNBOATER on 2011-12-12

Excellent! What a great comfort food recipe! I also added a dash of cream to the sauce. I added a dash of ground ginger and nutmeg as well. Yummy stuff! Definitely a keeper.