Swedish-Style Meatballs with Creamy Onion Gravy, Mashed Potatoes and Charred Broccoli

Warmly spiced meatballs draped in a rich and creamy onion sauce-this dish is the ultimate comfort food. Paired with fluffy sour cream mashed potatoes and buttery charred broccoli and peas, every bite is pure coziness. Whether you’re cooking for family or just treating yourself, this meal delivers feel-good flavors without fuss.

The meatballs are seasoned with nutmeg and garlic powder, then roasted until golden. A luscious gravy made with caramelized onions, cream cheese and sour cream brings everything together. Serve over creamy mashed potatoes and alongside vibrant charred vegetables for a complete, satisfying dinner.

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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

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

1 unit BroccoliView 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. 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 diagonally into ¼-inch-thick pieces. Cut broccoli into small florets.
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 (¾ cup for 4 servings), then drain. Return potatoes to pot and mash with half the sour cream and 2 tablespoons butter (4 tablespoons for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, in a large bowl, combine ground beef, grated onion, panko, garlic powder, ¼ teaspoon nutmeg (½ teaspoon for 4), salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form mixture into 10-12 meatballs (20-24 for 4), each about 1½ inches in diameter. Place meatballs on one side of a lightly oiled baking sheet. On the opposite side, toss carrots with a drizzle of olive oil, salt and pepper. Roast on top rack until meatballs are 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 continue cooking until lightly charred, 1-2 minutes more. Transfer to a plate. Wipe out pan.
5. Heat a drizzle of olive 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 (2 tablespoons for 4 servings) and cook, whisking, until melted. Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.
6. Slowly whisk 1 cup water (1½ cups for 4 servings) into the pan. Add beef stock concentrates, cream cheese and ¼ teaspoon nutmeg (½ teaspoon for 4); 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 few splashes of reserved potato cooking liquid.
7. Add roasted meatballs to the pan with gravy; toss to coat. Divide mashed potatoes, carrots, meatballs and gravy among bowls. Top meatballs with charred peas and serve.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey work well. Just ensure they are cooked through to an internal temperature of 160°F (71°C).

How do I make the gravy thicker or thinner?

For a thicker gravy, let it simmer a few minutes longer. To thin it, stir in a splash of water or reserved potato cooking liquid.

Can I prepare the meatballs ahead of time?

Absolutely! Shape the meatballs and refrigerate them up to a day in advance. Roast just before serving.