Recipes

Swedish meatballs with mashed potatoes (Serves 4)

Prep time 30 min
Cook time 15 min

Ask anyone what is the national dish of Sweden and you will be sure to hear “Swedish Meatballs!” Easy to replicate at home and a favourite with children, try this for your next family meal and be sure to serve it with the classic condiments found at Elf & Shelf for an authentic experience!

Ingredients:

For the meatballs

  • 400g minced beef (substitute: chicken)
  • 400g minced pork
  • ½ a finely chopped yellow onion
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp of milk
  • 1 heaped tbsp chopped fresh parsley (substitute: ½ tbsp dried parsley or thyme)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • Olive oil and butter for cooking

For the mashed potatoes:

  • 4-5 russet potatoes, cubed and steamed till fork tender
  • 1 tsp salt
  • 3 tbsp butter

Serve with:

Blåband Classic Cream Sauce OR Blåband Classic Mushroom Sauce

FELIX Sliced pickled cucumbers

FELX Old-Fashioned pickled beetroot

Felix Stirred Lingonberries

Instructions:

For the meatballs:

  1. Put on a kitchen glove and mix all meatballs ingredients thoroughly in a large bowl.
  2. If meat mixture feels very stiff, add another tablespoon of milk and mix again.
  3. Shape into balls approximately 3cm in diameter.
  4. Heat up a large non-stick pan on medium heat and add in 1 tbsp olive oil and 1 tbsp butter.
  5. When the oil and butter starts to sizzle, add in the meatballs in an even layer to pan fry. Do not overcrowd the pan.
  6. Let the meatballs cook for 2-3mins then flip over to cook the other side.
  7. Repeat as necessary to cook the meatballs through and get a nice sear on the surface of the meatballs. Add more butter as necessary.

 

For the mashed potatoes:

  1. Add salt and butter to cooked hot potatoes.
  2. Mash the potatoes through with a fork or a masher.

 

Alternative method for the cooking of meatballs:

  1. Pre-heat oven to 200c.
  2. Oil a baking sheet and arrange meatballs in a single layer on the baking sheet.
  3. Bake for 15 mins.
  4. NOTE: This method does not produce a char on the surface of the meat balls. You may want to do a quick sear on a frying pan with butter to get a buttery, browned finish.