Swedish Meatballs & Braised Kale with Lingonberry Jam & Creamy Mashed Potatoes

Swedish Meatballs & Braised Kale

with Lingonberry Jam & Creamy Mashed Potatoes

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Lingonberry jam, a traditional Scandinavian condiment, is made from the fruit of an evergreen shrub that grows deep in the forests and tundra of the Northern Hemisphere. In this easy to assemble dish, the jam brings notes of sweetness and tartness to counterbalance the richness of mashed potatoes and tender pork meatballs.

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ingredients
Swedish Meatballs & Braised Kale with Lingonberry Jam & Creamy Mashed Potatoes
Title
  • 2 cloves Garlic
  • 1 bunch Chives
  • 1 Shallot
  • 2 Yukon Gold Potatoes
  • ½ bunch Lacinato Kale
  • 10 oz Ground Pork
  • 2 Tbsps Breadcrumbs
  • 1 tsp Swedish Spice Blend (Nutmeg & Allspice)
  • 3 Tbsps Beef Demi-Glace
  • 1 Tbsp Flour
  • 1 Tbsp Butter
  • 1 cup Low-Fat Milk
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Lingonberry Jam
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Mince the chives. Peel and medium dice the potatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot. Thinly slice the kale into ribbons.
Make the mashed potatoes:
2 Make the mashed potatoes:
Once the pot of water is boiling, add the potatoes. Cook 14 to 16 minutes, or until cooked through (the centers should be completely tender when pierced with a fork). Drain thoroughly and return to the pot. Add the butter and half of the milk (save the rest for the meatball sauce). Using a fork, mash the potatoes until they reach your desired consistency. Season with salt and pepper to taste, cover and set aside in a warm place.
Form the meatballs:
3 Form the meatballs:
While the potatoes cook, in a large bowl, combine the ground pork, breadcrumbs, shallot, and Swedish spice blend; season with salt and pepper and mix thoroughly. Roll the mixture into 16-18 small meatballs (slightly smaller than golf ball-sized).
Start the meatballs:
4 Start the meatballs:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally to brown them on all sides, 4 to 6 minutes or until cooked through. (You can easily test the meatballs by removing one and cutting it in half.)
Finish the meatballs and make the sauce:
5 Finish the meatballs and make the sauce:
Add the flour to the pan of meatballs and cook, stirring frequently, 30 seconds to 1 minute, or until the flour is lightly toasted. Add the beef demi-glace, remaining milk and ½ cup of water. Season with salt and pepper and cook, stirring occasionally, 2 to 4 minutes, or until the sauce has thickened. Remove from heat and season with salt and pepper to taste. Cover and set aside in a warm place.
Cook the kale & plate your dish:
6 Cook the kale & plate your dish:
In a separate, large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and kale and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Remove from heat and stir in the red wine vinegar; season with salt and pepper. To plate your dish, divide the meatballs and sauce, mashed potatoes and cooked kale between 2 dishes. Garnish with the chives and lingonberry jam. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Mince the chives. Peel and medium dice the potatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot. Thinly slice the kale into ribbons.
2 Make the mashed potatoes:
Once the pot of water is boiling, add the potatoes. Cook 14 to 16 minutes, or until cooked through (the centers should be completely tender when pierced with a fork). Drain thoroughly and return to the pot. Add the butter and half of the milk (save the rest for the meatball sauce). Using a fork, mash the potatoes until they reach your desired consistency. Season with salt and pepper to taste, cover and set aside in a warm place.
Make the mashed potatoes:
Form the meatballs:
3 Form the meatballs:
While the potatoes cook, in a large bowl, combine the ground pork, breadcrumbs, shallot, and Swedish spice blend; season with salt and pepper and mix thoroughly. Roll the mixture into 16-18 small meatballs (slightly smaller than golf ball-sized).
4 Start the meatballs:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally to brown them on all sides, 4 to 6 minutes or until cooked through. (You can easily test the meatballs by removing one and cutting it in half.)
Start the meatballs:
Finish the meatballs and make the sauce:
5 Finish the meatballs and make the sauce:
Add the flour to the pan of meatballs and cook, stirring frequently, 30 seconds to 1 minute, or until the flour is lightly toasted. Add the beef demi-glace, remaining milk and ½ cup of water. Season with salt and pepper and cook, stirring occasionally, 2 to 4 minutes, or until the sauce has thickened. Remove from heat and season with salt and pepper to taste. Cover and set aside in a warm place.
6 Cook the kale & plate your dish:
In a separate, large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and kale and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Remove from heat and stir in the red wine vinegar; season with salt and pepper. To plate your dish, divide the meatballs and sauce, mashed potatoes and cooked kale between 2 dishes. Garnish with the chives and lingonberry jam. Enjoy!
Cook the kale & plate your dish: