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Meatballs with gravy and mashed potatoes are the kind of nourishing comfort food that always draws my family to the table. For generations across Europe and far beyond, this classic meal has brought people together with its savory aromas and satisfying textures. From the golden sear on each tender meatball to the silky gravy and creamy mashed potatoes, this dish makes every bite feel like an embrace.
I started making these on cozy Sunday afternoons and quickly realized there are never any leftovers. Even my pickiest eater lights up when they see these meatballs coming to the table.
Ingredients
- Ground beef and pork: this blend keeps the meatballs juicy and flavorful buy meats freshly ground if possible for best texture
- Breadcrumbs soaked in milk: locks in moisture and makes meatballs tender use fresh breadcrumbs if you can
- Onion and garlic: for deep savory flavor choose firm white or yellow onions and fresh garlic
- Egg: helps bind everything together and adds rich texture
- Parsley and nutmeg: brighten up the flavor and add a hint of warmth use flat leaf parsley for best results and freshly grated nutmeg if available
- Yukon Gold or Russet potatoes: yield fluffy mashed potatoes pick potatoes that are heavy for their size with no green spots
- Butter and cream: for both mashed potatoes and gravy buy high quality unsalted butter and real heavy cream
- Flour: thickens the gravy choose unbleached all purpose flour if you have it
- Beef or chicken broth: base for the gravy go for low sodium to control saltiness
- Salt and pepper: to season taste as you go and use freshly cracked pepper for more bite
Step-by-Step Instructions
- Prepare the Meatball Mixture:
- In a large bowl add ground beef ground pork soaked breadcrumbs and milk egg finely chopped onion minced garlic salt pepper parsley and a pinch of nutmeg Mix gently until everything is combined but do not overwork or the meatballs can turn tough
- Form the Meatballs:
- Scoop the mixture out and roll into even sized balls about one and a half inches in diameter Place them on a plate in a single layer so they hold their shape
- Brown the Meatballs:
- Heat butter in a large skillet over medium heat Add meatballs in batches avoid crowding Brown them on all sides turning gently about six to eight minutes total Transfer them to a plate while you make the gravy
- Cook the Potatoes:
- Peel and chop potatoes into even chunks Place in a saucepan and cover with cold salted water Bring to a boil then simmer until fork tender about fifteen to twenty minutes Drain well and return to the pot
- Mash the Potatoes:
- Add butter and cream with a heavy pinch of salt Mash until smooth and creamy Taste and adjust seasoning to your liking
- Make the Gravy:
- In the same skillet where you cooked the meatballs melt butter and sprinkle in flour Stir constantly and cook until the flour is lightly golden about one to two minutes Slowly whisk in the broth making sure to scrape up every bit of flavor from the pan Once smooth add a pour of cream Simmer until thick about five minutes Season well
- Assemble and Serve:
- Spoon mashed potatoes onto plates Top with meatballs Generously ladle over the gravy and finish with fresh parsley if desired
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My favorite part is always the moment the gravy comes together in the pan My grandmother showed me how to use the browned bits from the meatballs for the richest flavor I think of her every time I whisk that sauce
Storage Tips
Leftovers can be stored in airtight containers in the fridge for up to three days Reheat gently in the microwave or in a covered dish in the oven for the juiciest results If you want to freeze the meatballs do so before adding gravy and mashed potatoes for better texture
Ingredient Substitutions
You can swap ground turkey or chicken for a lighter take or use all beef if you prefer Gluten free breadcrumbs work well if needed You can make the mashed potatoes with olive oil and broth instead of dairy for a lighter touch
Serving Suggestions
Add lingonberry sauce or a spoonful of cranberry jam for sweet tart balance Sautéed green beans or braised red cabbage on the side bring color and nutrition Serve family style so everyone can pile on their favorite amounts of meatballs potatoes and gravy
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Cultural Context
This dish has roots in both Swedish and broader European cooking Swedish köttbullar often pair with lingonberry sauce for a classic contrast Its homey style makes it a beloved meal for weeknights and holidays alike
Commonly Asked Questions
- → What meats are used for the meatballs?
A blend of ground beef and pork creates juicy texture and rich flavor for the meatballs.
- → How do you get mashed potatoes creamy?
Mix in butter and cream after boiling and mashing potatoes until smooth and fluffy.
- → What thickens the gravy?
Flour cooked in butter forms a roux, then broth and cream are gradually whisked in for a velvety gravy.
- → Can I prepare meatballs in advance?
Yes, shape and chill them ahead of time, then fry and assemble with potatoes and gravy before serving.
- → Which herbs enhance the flavor?
Fresh parsley adds brightness and color; nutmeg is often added for subtle warmth in the meat mix.
- → Which sides pair best?
Try lingonberry sauce, sautéed green beans with almonds, or braised red cabbage to complement the meal.