Creamy Swedish Meatballs with Buttery Mashed Potatoes & Gravy Bliss
Ingredients:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
1 egg
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Salt and black pepper, to taste
2 tbsp butter (for frying)
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tsp Dijon mustard
Mashed Potatoes:
2 lbs russet potatoes, peeled and cut into chunks
1/2 cup whole milk
1/4 cup butter
Salt and pepper to taste
Directions:
In a large bowl, mix ground beef, onion, garlic, breadcrumbs, egg, allspice, nutmeg, salt, and pepper until just combined. Shape into 1-inch meatballs.
Heat butter in a skillet over medium heat. Cook meatballs in batches until browned and cooked through. Remove and set aside.
In the same skillet, add flour and whisk for 1 minute to create a roux. Slowly whisk in beef broth, scraping up any browned bits.
Add heavy cream and Dijon mustard, stir, and simmer for 5-7 minutes until thickened. Return meatballs to skillet and simmer for 5 more minutes.
Meanwhile, boil potatoes in salted water for 15-20 minutes or until fork tender. Drain and mash with milk, butter, salt, and pepper until creamy.
Serve hot meatballs over a bed of mashed potatoes with plenty of rich gravy spooned on top.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 4 servings