What do you do when you start missing IKEA? You could take apart your furniture and put it together again only to realize there are 5 screws left. Or, or, just hear me out, you could make their world-famous Swedish meatballs! On IKEA’S website, you can find their one and only recipe that probably also differs around the world because of what is available. Now, there are thousands of variations here because this is a basic recipe know throughout all of northern and eastern Europe and probably everywhere else. The only thing that differs these Swedish meatballs with mashed potatoes from ones that my grandmother made is the size of the meatballs. Also, the fact that in the Baltics, we usually shape them into patties, not round balls.
Why does the shape make a difference? I believe that the only reason why my country makes them bigger and flatter is that it is faster to cook them. You only have two sides and it is thinner and has more contact with the heat. So it could spare you a couple of minutes. But I find so much joy in eating round meatballs, there are so many variations you can do with them. These Swedish meatballs with mashed potatoes are little balls of joy.
Now, buttery, creamy mashed potatoes are the ultimate comfort food in many places around the world. While I am not a huge potato fan in general, I do like them mashed. Add a dollop of butter and serve with any sauce and you got yourself a vessel for anything. Personally, I love it because with the creaminess I could just be eating a green salad on the side and it would go together so well.
You could serve these with a side of cranberry jam, but I chose green peas. I quickly sauteed them with some salt. I used frozen ones of course. I am a huge fan of frozen green peas, they are so versatile. They pair really well with the Swedish meatballs with mashed potatoes.
Swedish meatballs with mashed potatoes
Ingredients
- 4 tbsp butter
- 3 tbsp flour
- 3 tbsp sour cream
- 100 g milk
- 500 ml water
- 2 tsp mustard
- 1 tbsp Worcestershire sauce
- Frozen green peas
- Fresh parsley for serving
Mashed potatoes
- 8 medium potatoes
- ½ tsp salt
- 200 g milk
- 2 tbsp butter
Meatballs
- 500 g ground pork
- 1 medium yellow onion
- 1 clove of garlic
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- 3 tbsp breadcrumbs
Instructions
- Cut the potatoes into smaller pieces and bring to a boil in salted water
- Boil for 15 minutes, then drain most of the liquid but leave some
- Mash together with the butter and milk
- Adjust with water to desired consistency
- In a food processor mix the onion with the garlic and egg to get the best consistency possible
- Mix in the meat, the spices and the breadcrumbs
- Roll into small meatballs
- Heat a pan with some oil and brown the meatballs in batches from both sides for 3-5 minutes, then remove from the pan
- Melt the 4 tbsp of butter and add the flour
- Whisk until thick then add the sour cream and milk and the water and mix for 3 minutes
- Add the meatballs into the sauce and put the lid on
- Braise on medium for 10 minutes
- Meanwhile in a pan quickly fry the green peas with some salt for 2 minutes
- Serve all together with some fresh black pepper and parsley
If you are on a meatball streak, try these Greek-style turkey meatball feta burgers for a lighter lunch!