swedish meatballs with mashed potatoes recipe
Below is a faithful, natural English translationsuitable for publishing on a food blog or website. I’ve kept the tone home-style and readable for Western audiences, without adding extra content.
Swedish Meatballs – The Taste of “Mom’s Cooking” in Sweden
Swedish meatballs are something every Swedish family knows how to make. To many Swedes, they represent the comforting taste of home.
Made with a mix of pork and beef, the texture is rich and juicy. They’re usually served with cream sauce and mashed potatoes, boiled potatoes, roasted potatoes, or even fries. But no matter how they’re served, two things are essential: lingonberry jam and pickled cucumbers.
What Lingonberries Look Like
Lingonberries grow on low shrubs and survive in the harsh conditions of the northern cold regions. Eating them raw takes courage — they’re very sour. But once cooked with sugar into jam, they develop a unique and beloved flavor.
They pair beautifully with sweet dishes like desserts and drinks, and they also work perfectly with savory foods. Because of their versatility, they’re sometimes jokingly called “the Swedish version of ketchup.”
And yes — Swedish meatballs are never complete without them.
About the Meatballs
Make a larger batch and freeze them — they turn into a quick and easy dinner anytime. Remember to freeze them spread out first, then store them in bags so they don’t stick together.
Besides serving them with cream sauce, they’re also great in pasta or even sandwiches — no problem at all.
How to Make Swedish Meatballs
Ingredients
Pork mince: 250 g
Beef mince: 250 g
Finely chopped onion: 2 tablespoons
Breadcrumbs: 4 tablespoons
Milk: 4 tablespoons
Egg: 1
Salt: to taste
Butter: as needed
Making the Meatballs
Mix all ingredients except the butteruntil well combined. Shape into meatballs in your preferred size.
One important thing to note: Swedish meatballs are meant to be loose and tender, more like a hamburger patty in texture. If you roll them as firm as bouncy Asian beef balls, they’ll be too dense.
Heat butter in a pan over medium heat and pan-fry the meatballs until cooked through and nicely browned on the outside. If making a large batch, cook them in batches. You can keep them warm, or even make them ahead and reheat before serving.
How to Make the Cream Sauce
Ingredients
Brandy: 30 ml
(The cheapest one is fine — but brandy’s distinct aroma is important.)
Dry white wine: 1 cup
(Again, inexpensive is fine — just avoid sweet wine.)
Cream: as needed
Lemon juice: to taste
Cream Sauce Method
This is a very simple pan sauce and works beautifully with any Western-style pan-fried meat.
Do notdiscard the fat and browned bits left in the pan after frying the meatballs — that’s where the flavor is. Add the brandy and white wine directly to the pan and simmer over low heat until reduced to about 1/4 cup.
Add the cream and stir to combine. If you prefer a thicker sauce, add a little flour at this stage and stir well. Continue heating gently until the sauce is just about to boil, then turn off the heat. Once cream boils, it can split and affect the texture.
Strain the sauce to remove any solids, then season with salt and lemon juice. The cream sauce is done.
How to Make Mashed Potatoes
You can prepare this while the meatballs are cooking. Mashed potatoes are a classic Western side dish — deeply rustic, yet unavoidable even in fine dining restaurants. Paired with cream sauce, they’re absolutely delicious.
Ingredients
5 medium potatoes
1/2 cup cream
Salt: to taste
Method
Peel and cut the potatoes into chunks. Boil in water until tender — once the water boils, reduce to low heat and cook for 15–20 minutes, until a fork easily pierces the potatoes.
Be careful with pot size, as potatoes tend to cause boiling over. Drain the water, add the cream, then mash using a potato masher or a hand blender — the latter is actually a secret weapon used in high-end restaurants. Mash until smooth and lump-free, then season with salt.
Now everything is ready. Plate it nicely, sprinkle some chopped parsley for garnish, and enjoy!
Tips for Swedish Meatballs with Mashed Potatoes
This is the most classic Swedish meatball combination. But since this is home cooking, every component is flexible. Adjust freely based on your taste.
Don’t like mashed potatoes? Swap them for fries or baked potatoes. Watching calories? Skip the cream sauce (though I can’t take responsibility for the flavor you’ll miss). Change the size of the meatballs, adjust salt and sugar, or experiment with spices.
That freedom to adapt — that’s where the true “taste of mom’s cooking”comes from.
