Swedish Meatballs & Mushroom Gravy with Mashed Potatoes & Lingonberry Jam

Swedish Meatballs & Mushroom Gravy

with Mashed Potatoes & Lingonberry Jam

50 MIN
4 Servings
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From the Test Kitchen

Swedish meatballs are a beloved mainstay of Scandinavian home cooking. Here, we’re simmering them with cooked mushrooms and kale in a creamy gravy. And we’re serving them with a traditional accompaniment: lingonberry jam. Its bright, sweet flavor is a fantastic counterpoint to the richness of the gravy as well as the savory, aromatic spices—including ground fennel and caraway seeds—in our meatballs.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Swedish Meatballs & Mushroom Gravy with Mashed Potatoes & Lingonberry Jam
Title

Swedish Meatballs & Mushroom Gravy

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel the garlic. Finely chop 1 garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Finely chop the remaining garlic cloves. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Drizzle with olive oil and set aside in a warm place.

Cook & mash the potatoes:
Form & brown the meatballs:
3 Form & brown the meatballs:

While the potatoes cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped garlic and as much of the spice blend as you’d like; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the mushroom gravy:

Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until browned and slightly softened; season with salt and pepper. Add the garlic paste, flour and 1 tablespoon of olive oil; cook, stirring constantly, 30 seconds to 1 minute, or until golden brown and fragrant. Slowly whisk in the milk and ½ cup of water (be careful, as the liquid may splatter); cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste.

Make the mushroom gravy:
Add the kale & meatballs:
5 Add the kale & meatballs:

Add the kale and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted. Add the browned meatballs and cook, stirring occasionally, 3 to 5 minutes, or until thoroughly coated and cooked through. Remove from heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the mashed potatoes between 4 dishes. Top with the cooked meatballs, kale and mushroom gravy. Garnish with the lingonberry jam. Enjoy!

Plate your dish:
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