Swedish Meatballs with Creamy Onion Gravy and Mashed Potatoes

Warmly spiced meatballs draped in a rich and creamy onion sauce-this comforting dish is like a hug on a plate. Fluffy sour cream mashed potatoes and buttery skillet-charred peas complete the meal, making it perfect for a cozy night in.

Inspired by Northern European flavors, these meatballs are seasoned with nutmeg and garlic powder, then simmered in a luscious gravy made with cream cheese and beef stock. Serve with creamy mashed potatoes and vibrant peas for a satisfying dinner that feels special yet simple.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel and dice potatoes into 1-inch cubes. Place in a pot, cover with cold salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, finely dice the onion. In a large bowl, combine ground beef, half the diced onion, panko breadcrumbs, garlic powder, nutmeg, 1 tsp salt and 1/2 tsp black pepper. Mix until just combined, then form into 12-14 meatballs.
3. Heat 1 tbsp butter and 2 tsp oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs and set aside.
4. In the same skillet, melt 1 tbsp butter over medium heat. Add remaining diced onion and cook until softened, about 3 minutes. Sprinkle flour over onions and stir for 1 minute. Whisk in 1 cup water, beef stock concentrate and cream cheese. Simmer until thickened, about 2-3 minutes. Season with salt and pepper to taste. Return meatballs to skillet and coat with gravy.
5. Mash the cooked potatoes with 2 tbsp butter and sour cream until smooth. Season with salt and pepper.
6. In a separate skillet, melt remaining 1 tbsp butter over medium-high heat. Add peas and cook, stirring occasionally, until charred in spots, about 3-4 minutes. Season with salt.
7. Serve meatballs and gravy over mashed potatoes, with charred peas on the side.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey works well. Adjust cooking time as needed to ensure they are fully cooked.

Can I make the meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate for up to 24 hours. Cook them just before serving.

What can I substitute for sour cream in the mashed potatoes?

Plain Greek yogurt or buttermilk can be used in place of sour cream for a similar tangy flavor.