Groundbeef in William Sonama Ground Beef Recipes
A deliciously rich and cozy recipe for Mini Swedish Meatballs with Mashed Potatoes. It's a perfectly satisfying dinner for any night of the week!
Our recipe today is one of my favorite meatballs ever – our Mini Swedish Meatballs over Mashed Potatoes. I love how soft and flavorful Swedish meatballs are. The secret to the recipe is in the milk soaked bread that makes the meatballs extra soft and the addition of all spice and nutmeg that gives them their unique and addicting flavor. The simple, savory gravy the meatballs are smothered in, and the extra creamy mashed potatoes, are a very welcomed bonus.
How to make Swedish Meatballs
- Preheat oven to 375˚F.
- Place the cubed bread and milk into a large mixing bowl, stir together and allow the mixture to sit. This mixture is what provides the soft texture to the meatballs.
- As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent. I like to saute the onion and garlic before adding them to the meatball mixture so the flavor and texture melts into the meatballs.
- Remove from heat and add to the bread and milk mixture. Let mixture cool, about 5 minutes.
- Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together.
- Form 2 teaspoon sized meatballs and place them onto a baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.
We love this two teaspoon scoop for our Swedish Meatballs, it makes it so easy to create evenly sized meatballs.
How to make mashed potatoes
- Place potatoes into a large pot and fill with enough water to cover the potatoes. Place over high heat and bring to a boil. Continue to boil until potatoes are fork tender, 10 to 15 minutes. Remove potatoes from heat and drain. Add butter and cream to the potatoes and season with salt and pepper.
- Using a potato masher (or hand mixer) mash potatoes until you get your desired consistency. Adjust seasonings. Cover and set aside.
How to make gravy
- Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.
- Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.
FAQs
Are Swedish meatballs from Sweden?
Contrary to popular belief, Swedish meatballs are actually from Turkey and was brought to Sweden by King Charles XII, after he spent 5 years in Turkey.
What makes Swedish meatballs different from Italian Meatballs?
They're different because they're made with a combination of both beef and pork. They're also generally made with the addition of milk soaked bread or breadcrumbs which gives them their soft texture. They also contain allspice and nutmeg, giving them their unique and delicious flavor.
Can the meatballs be frozen?
Yes! To freeze the meatballs, make and bake meatballs as directed in the recipe. Cool meatballs. Once cooled, place them in the freezer (on the baking sheet) until fully frozen. Then place them into a freezer-proof resealable bag and freeze for up to 3 months.
To reheat, place them in a baking dish with 1/2 cup water. Cover tightly with foil and bake in a 350˚F oven until heated through, about 15 minutes.
Can the mashed potatoes frozen?
Yes! To freeze mashed potatoes, cool completely and pour into a freezer-proof resealable bag. Freeze for up to 3 months.
To reheat, thaw mashed potatoes in the refrigerator. Once thawed, pour potatoes into a saucepan and heat over medium-low heat. Add a couple tablespoons of cream and butter and stir frequently until heated through. Re-season with salt and pepper as needed.
Can the gravy be frozen?
Yes! To freeze, cool gravy completely and pour into a freezer-proof resealable bag and freeze for up to 3 months.
To reheat, break frozen gravy up and pour into a saucepan. Heat over medium-low heat until melted. Once melted, simmer gravy until heated through and thick enough to coat the back of a wooden spoon, frequently stirring. Adjust seasonings as needed.
This recipe for Mini Swedish meatballs with mashed potatoes and gravy is so delicious and makes a great dinner. Although there are a few different components, it can still be made in under an hour, making it a great dinner for any night of the week. If you love this recipe you may also love our vegan version which is also so good!
Looking for other delicious and decadent dinner recipes? Check out our recipes for White Wine Braised Short Ribs, our Schnitzel over Buttered Spatzle and our One Pot Fettuccine Alfredo!
Mini Swedish Meatballs and Mashed Potatoes
A deliciously rich and cozy recipe for Mini Swedish Meatballs with Mashed Potatoes. It's a perfectly satisfying dinner for any night of the week!
Swedish meatballs
- 1 slice white bread, finely diced
- 1/2 cup milk
- 2 tablespoon unsalted butter
- ½ cup finely diced onion
- 2 garlic cloves, minced
- ½ pound lean ground beef
- ½ pound lean ground pork
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
mashed potatoes
- 1 pound russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- salt and pepper to taste
gravy
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 ½ cups warm beef broth
- 2 tablespoons heavy cream
- salt and pepper to taste
garnish
- 1 tablespoon freshly chopped parsley
meatballs
-
Preheat oven to 375˚F.
-
Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.
-
As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent.
-
Remove from heat and add to the bread and milk mixture. Let mixture cool, about 5 minutes.
-
Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together.
-
Form 2 teaspoon sized meatballs and place them onto a baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.
mashed potatoes
-
Place potatoes into a large pot and fill with enough water to cover the potatoes. Place over high heat and bring to a boil. Continue to boil until potatoes are fork tender, 10 to 15 minutes. Remove potatoes from heat and drain. Add butter and cream to the potatoes and season with salt and pepper.
-
Using a potato masher (or hand mixer) mash potatoes until you get your desired consistency. Adjust seasonings. Cover and set aside.
gravy
-
Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.
-
Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.
assembly and serving
-
Add meatballs to gravy and toss together. Scoop and spread mashed potatoes onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with fresh parsley.
- To freeze the meatballs: Make and bake meatballs as directed in the recipe. Cool meatballs. Once cooled, place them in the freezer (on the baking sheet) until fully frozen. Then place them into a freezer-proof resealable bag and freeze for up to 3 months.
- To reheat meatballs: Place them in a baking dish with 1/2 cup water. Cover tightly with foil and bake in a 350˚F oven until heated through, about 15 minutes.
- To freeze mashed potatoes: Cool completely and pour into a freezer-proof resealable bag. Freeze for up to 3 months.
- To reheat mashed potatoes: Thaw mashed potatoes in the refrigerator. Once thawed, pour potatoes into a saucepan and heat over medium-low heat. Add a couple tablespoons of cream and butter and stir frequently until heated through. Re-season with salt and pepper as needed.
- To freeze gravy: Cool gravy completely and pour into a freezer-proof resealable bag and freeze for up to 3 months.
- To reheat gravy: Break frozen gravy up and pour into a saucepan. Heat over medium-low heat until melted. Once melted, simmer gravy until heated through and thick enough to coat the back of a wooden spoon, frequently stirring. Adjust seasonings as needed.
Serving: 1 serving Calories: 443 kcal Carbohydrates: 21 g Protein: 20 g Fat: 31 g Saturated Fat: 17 g Cholesterol: 138 mg Sodium: 709 mg Potassium: 651 mg Fiber: 1 g Sugar: 2 g Vitamin A: 785 IU Vitamin C: 7 mg Calcium: 77 mg Iron: 2 mg
CUISINE: turkish
KEYWORD: gravy, mashed potatoes, meatballs
COURSE: dinner, Main Course
About Jenny Park
Reader Interactions
Source: https://www.spoonforkbacon.com/mini-swedish-meatballs-with-mashed-potatoes/
0 Response to "Groundbeef in William Sonama Ground Beef Recipes"
Post a Comment