Easy Swedish Meatballs and Smashed Potatoes Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated August 30, 2018
20120904SwedishMeatballs.jpg
Kerry Saretsky

I love Swedish meatballs, but meatballs can be a lot of work. Here's how you make them easy.

Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.

To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.

Recipe Details

Easy Swedish Meatballs and Smashed Potatoes Recipe

Active 30 mins
Total 30 mins
Serves 2 servings

Ingredients

  • 1 pound baby new potatoes

  • Kosher salt and freshly ground black pepper

  • 14 ounces sweet pork sausage, removed from its casing

  • 1/4 cup breadcrumbs (preferably fresh)

  • 1/4 cup milk, plus 6 tablespoons

  • 1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided

  • 2 teaspoons olive oil

  • 1 cup low-sodium canned or homemade chicken broth

  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream

  • 2 tablespoons chopped flat leaf parsley

  • Lingonberry jam (optional)

Directions

  1. Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.

  2. In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

  3. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.

  4. Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche or sour cream, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes. Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley. Serve with lingonberry jam

This Recipe Appears In

Nutrition Facts (per serving)
1023Calories
67gFat
67gCarbs
41gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories1023
% Daily Value*
Total Fat 67g86%
Saturated Fat 27g135%
Cholesterol 189mg63%
Sodium 1791mg78%
Total Carbohydrate 67g24%
Dietary Fiber 6g21%
Total Sugars 10g
Protein 41g
Vitamin C 29mg144%
Calcium 203mg16%
Iron 6mg31%
Potassium 2025mg43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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