Name: Swedish Meatballs with Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g ground beef and pork mix; 50 g breadcrumb; 1 pcs egg; 1 dl milk; 1 pcs onion; 800 g potato; 50 g butter; 0 salt; 0 black pepper; 0 lingonberry jam

UntrainedChef

Tips from the kitchen

Let the meat mixture sit for 10 minutes after mixing in the milk and breadcrumbs. The crumbs soak up the liquid and the meatballs hold together better when you fry them.
Keep a bowl of water next to you while shaping. Wet hands every few balls and the mixture stops gluing itself to your fingers.
Fry the meatballs in batches so the pan isn't crowded. Too many at once drops the temperature and they steam grey instead of browning.
Start the potatoes first since they take 15-20 minutes. They should fall apart easily on a fork before you drain them, otherwise the mash turns lumpy.
Warm the milk before adding it to the potatoes. Cold milk cools the mash down and makes it gluey instead of smooth.

Ways to vary it

You can build a quick cream sauce in the same pan after frying. Stir a splash of cream into the buttery browned bits and let it bubble down.
Swap some of the ground beef and pork for ground veal if you want a milder, softer meatball.
A pinch of grated nutmeg or allspice in the meat mix gives it that traditional Swedish flavor if you like a bit more warmth.

Storage & leftovers

The meatballs keep in the fridge for 3 days in a sealed container. Mashed potatoes are best fresh but will hold a day or two, reheat them gently with a splash of milk so they loosen up again. The meatballs freeze well for up to 3 months, thaw overnight and warm them in a pan or oven rather than the microwave so they don't go rubbery.

What to serve with it

Lingonberry jam is the classic partner, and a few quick pickled cucumbers on the side cut through the butter nicely. A spoonful of green peas rounds out the plate.

By Untrained ChefPublished 10 March 2026 · Updated 11 July 2026

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