These Swedish Meatballs with Lingonberry Jam and Mashed Potatoes are easy to make and casual enough to serve the family anytime but also festive enough to serve as your holiday meal. They are definitely comfort food, we eat them all throughout fall and winter!
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Swedish Meatballs with Lingonberry Jam and Mashed Potatoes:
Swedish meatballs aren’t exclusive to a certain Scandinavian furniture store. Called köttbullar, they’re beloved throughout Sweden, especially at the holidays. Gently spiced with allspice and nutmeg they double as a main course served with mashed potatoes and gravy or just make the meatballs and gravy and serve with toothpicks as an appetizer for an easy holiday party. When served with the lingonberry jamand they can sub for a traditional Thanksgiving or Christmas meal.
The LingonBerry Jam:
In this case the lingonberry jam is a great substitute for cranberry sauce. But if you want to make delicious homemade cranberry sauce I just happen to have a recipe.
Feeding a Crowd?
If you would like to adapt this meal to feed a holiday crowd, I have tips! I have made this meal for my huge family for Christmas dinner and everyone loved it. I started fairly early so I could have it all done at least an hour before people arrived, that way I could clean up and finish prepping my salad and green beans. I quadrupled the recipe, and kept the meatballs and gravy in a 175 degree oven until we were ready to eat. Just warm enough to be delicious, but not warm enough to dry out the meatballs.
These beautiful meatballs are made with ground turkey. The meatballs and gravy are made in one pan for easy clean up.
Course:
Main Course
Cuisine:
Swedish
Keyword:
christmas, comfort food, easy dinner recipe, holiday food, kid-friendly recipes, Thanksgiving
:
-
4
tablespoons
Greek yogurt (allow to come to room temp) -
6
scallions (also called green or spring onions) sliced -
1
pound
Russet Potatoes, peeled and cubed -
20
ounces
ground turkey -
2
pasture-raised organic eggs -
1/2
cup
plain bread crumbs -
1/4
teaspoon
allspice -
1/4
teaspoon
nutmeg - Fresh flat-leaf parsley (optional for garnish)
-
6
tablespoons
salted butter (separated) -
1/4-1/2
cup
milk or cream -
3
tablespoons
all-purpose flour -
2
cups
chicken stock -
4
tablespoons
lingonberry jam -
4
tablespoons
olive oil for pan
Prep the yogurt, potatoes, and scallions:
-
Let the yogurt come to room temperature while you prep other ingredients.
-
Trim the root ends from the scallions; thinly slice the scallions. Reserve the white parts for the potatoes, the green parts for the meatballs. Set aside.
-
Peel the potatoes; cut into two inch chunks
Cook the potatoes:
-
Place a medium size pot of salted water on high heat. Add potatoes and bring to a boil. Cook until a fork can pierce the potatoes easily. While potatoes cook, prep meatballs.
Prep the meatballs:
-
In a medium bowl, whisk together the egg, bread crumbs, allspice, nutmeg and the green parts of the scallions. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs (you should have about 12 meatballs)
Cook the meatballs:
-
Place a large pan over medium heat and allow to heat for two minutes, warm 3 tablespoons olive oil until hot but not smoking. Add the meatballs and cook for 5-7 minutes until golden. Turning and cook until golden brown on the other side but not yet cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Pour off any excess oil but do not clean the pan.
Make the gravy:
-
In the pan used for the meatballs, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook until golden, 2 to 3 minutes. Whisk in the chicken stock; bring to a boil over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat. Gradually add the yogurt, about 1 Tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. Add the meatballs into the gravy; cook over low heat until cooked through, 5-8 minutes.
Finsih the potatoes:
-
When potatoes are soft, strain in a colander, pour into a large bowl. Add 1/4 cup cream or milk, 2 tablespoons butter and white parts of scallions. Use a hand mixer or potato masher and mash until creamy. If need add more cream. Mix until smooth. Season to taste with sea salt and pepper.
Serve:
-
Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with parsley if desired. Serve the jam on the side.
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