Swedish Meatballs and Mashed Potatoes
Our Swedish Meatballs and Mashed Potatoes is a cozy, comforting dish featuring tender beef meatballs simmered in a tangy-sweet sauce made with jam, red wine vinegar, and savory broth. Served over buttery mashed potatoes and peas, this classic Scandinavian-inspired meal is perfect for chilly nights.
Prep Time
40 min
Total Time
40 min
Servings
6
Ingredients
Pantry
4 Russet Potatoes
¼ cup Breadcrumbs (optional)
1 15-oz can Broth
1 tbs Red Wine Vinegar
1 tbs Cornstarch
Fridge and Freezer
2 tbs Jelly
¼ cup Milk
1 tbs minced Garlic
1 lb Ground Beef, thawed
1 bag Frozen Peas
2 Eggs (optional)
¼ cup Butter (optional)
Directions
Wash hands with soap and water. Wash and peel the potatoes and cut into large chunks.
Bring a large pot of salted water to a boil over high heat. Boil potatoes until almost tender, about 7 minutes.
Add the peas and cook for 2 more minutes. Drain, return to pot, add ¼ cup butter (optional), ¼ cup milk (or alternative), and season with salt and pepper. Mash and keep warm.
In a mixing bowl, combine breadcrumbs (omit for gluten-free), ground beef, ½ of the garlic, and salt and pepper. Form into 1” meatballs (always wash hands before and after handling raw meat).
Heat a large skillet over medium high heat. Cook the meatballs until browned on all sides.
In a small bowl, combine the jam, red wine vinegar, cornstarch, remaining garlic, and broth. Add to the meatballs. Simmer until sauce is thickened and meatballs are cooked through.
Serve meatballs and sauce over mashed potatoes and peas. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*To make this recipe dairy-free, replace butter with olive oil and use dairy-free milk.
*To make this recipe soy and gluten-free, omit breadcrumbs.
*The USDA recommends cooking ground beef to an internal temperature of 160 degrees.
<ul><li>*You can also microwave the peas and serve separately.</li></ul>