Swedish Meatballs with Creamy Onion Gravy, Mashed Potatoes and Charred Green Beans

There’s nothing quite like a plate of warm, spiced meatballs draped in a velvety onion gravy. This Swedish-inspired dish pairs those tender bites with fluffy sour cream mashed potatoes, roasted carrots and lightly charred green beans for a complete meal that feels both special and cozy.

Whether you’re cooking for family or just treating yourself, this recipe comes together with simple ingredients and straightforward steps. The creamy gravy, made with cream cheese and a hint of nutmeg, ties everything together beautifully. Get ready for a comforting dinner that might just become a new favorite.

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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

8 ounce Green BeansView 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

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 with a rack in the top position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve and peel the onion; grate one half on the largest holes of a box grater. Thinly slice the remaining onion. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces.
2. Place potatoes in a medium pot and cover with salted water 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 the pot and mash with half the sour cream and 2 tablespoons butter until smooth and creamy, adding splashes of reserved 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 into 10-12 meatballs (1½-inch each). Place on one side of a lightly oiled baking sheet. On the other side, toss carrots with a drizzle of olive oil, salt and pepper. Roast on the 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 cook until lightly charred, 1-2 minutes more. Transfer to a plate and wipe out the 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 and whisk until melted. Sprinkle flour over the onion and cook, whisking constantly, until lightly browned, 1-2 minutes.
6. Slowly whisk in 1 cup water, then add the 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 the remaining sour cream. Season with salt and pepper. If the gravy is too thick, stir in a splash of reserved potato cooking liquid.
7. Add the roasted meatballs to the pan with the gravy and toss to coat. Divide mashed potatoes, carrots, meatballs and gravy among bowls. Top with charred peas and serve.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey can be substituted for beef. Keep in mind that turkey may be leaner, so the meatballs could be slightly drier.

How do I prevent the meatballs from falling apart?

Make sure to mix the ingredients thoroughly and form the meatballs firmly. The panko and grated onion help bind them together.

Can I make this recipe ahead of time?

You can prepare the meatballs and gravy up to a day in advance. Reheat gently on the stovetop, adding a splash of water if the gravy thickens too much.