Swedish Meatballs with Creamy Onion Gravy and Mashed Potatoes

There’s nothing quite like a plate of warm, spiced meatballs draped in a velvety onion gravy. This Swedish-inspired dish brings together tender beef meatballs, fluffy sour cream mashed potatoes and buttery charred peas for a comforting meal that feels like a hug on a plate.

Perfect for a cozy night in, this recipe is surprisingly simple to prepare. The meatballs are seasoned with nutmeg and garlic, then roasted alongside carrots. While they cook, you’ll whip up a luscious gravy and char the peas for a pop of color and flavor. Serve it all together for a dinner that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry produce. Dice potatoes into ½-inch pieces. Halve and peel onion; grate one half on the largest holes of a box grater. Thinly slice remaining onion. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with half the sour cream and 2 tablespoons butter until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, in a large bowl, combine ground beef, grated onion, panko, garlic powder, ¼ teaspoon nutmeg, salt (about ¾ teaspoon) and pepper. Form mixture into 10-12 meatballs (1½ inches each). Place on one side of a lightly oiled baking sheet. On the opposite side, toss carrots with oil, salt and pepper. Roast on top rack until browned and cooked through, 14-16 minutes.
4. Meanwhile, melt 1 tablespoon butter in a large pan over medium-high heat. Add peas and cook undisturbed until lightly browned, 2-3 minutes. Stir and cook until lightly charred, 1-2 minutes more. Transfer to a plate. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-6 minutes. Add 1 tablespoon butter and cook until melted. Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.
6. Slowly whisk 1 cup water into pan. Add stock concentrates, cream cheese and ¼ teaspoon nutmeg; whisk until cream cheese melts and gravy thickens, 3-5 minutes. Remove from heat and whisk in remaining sour cream. Season with salt and pepper. If gravy is too thick, stir in a splash of reserved potato cooking liquid.
7. Add meatballs to pan with gravy; toss to coat. Divide mashed potatoes, carrots, meatballs and gravy between bowls. Top meatballs with peas and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just note that the flavor and texture will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make the gravy ahead of time?

Yes, you can prepare the gravy up to 2 days in advance. Reheat and add meatballs just before serving.