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 Scandinavian-inspired dish brings together tender beef meatballs, fluffy sour cream mashed potatoes and lightly charred peas for a meal that feels both hearty and special.

Perfect for a cozy weeknight dinner, this recipe uses simple ingredients like ground beef, nutmeg and cream cheese to create a gravy that’s rich and satisfying. Serve it up with your favorite side-or enjoy it in your comfiest clothes!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Dice potatoes into ½-inch pieces. Halve and peel onion; grate one half on a box grater. Thinly slice remaining onion.
2. Place potatoes in a medium pot with 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 tbsp butter until smooth, adding reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. In a large bowl, combine ground beef, grated onion, panko, garlic powder, ¼ tsp nutmeg, salt (about ¾ tsp) and pepper. Form into 10-12 meatballs (1½-inch). Place on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
4. Melt 1 tbsp 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 tbsp butter and cook until melted. Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.
6. Slowly whisk in 1 cup water, stock concentrates, cream cheese and ¼ tsp 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 reserved potato cooking liquid.
7. Add meatballs to pan with gravy; toss to coat. Divide mashed potatoes and meatballs with gravy between bowls. Top meatballs with peas and serve.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works well in this recipe. You can also use a mix of beef and pork for more flavor.

How do I store leftovers?

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

Can I make the meatballs ahead of time?

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