“swedish meatballs are a bit smaller and smoother..the mashed potatoes are responsible for this...this is a hearty main dish I ofen serve it with buttered noodles..this can be made in advance and frozen”

Ingredients Nutrition


  1. beat one of the eggs in a large bowl -- add the mashed potatoes.1/2 cup of the bread crumbs, the onion and all the seasonings; combine well.
  2. place the meats in a food processor bowl and pulse a few times or until the meat looks smooth --
  3. transfer to the mixing bowl with the potatoes and seasonings and combine lightly with your hands.
  4. shape the balls into about 1" diameter --
  5. in a small bowl, beat the remaining egg and pour into a pie pan.
  6. pour the remaining bread crumbs into another pie pan.
  7. roll the balls first in the egg then lightly in the crumbs.
  8. in a 10" skillet, melt the butter over medium heat; add the meat balls and brown on all sides, about 8-10 minutes, turning them with tongs.
  9. drain on paper towels while preparing the sauce.
  10. to the drippings in the skillet, add the flour and seasonings.
  11. heat and stir until the mixture bubbles, then add the stock and half and half.
  12. whisk, until smooth.
  13. the sauce will be a bit thin, return the meat balls to the skillet and simmer for 10 minutes; the gravy will thicken as they cook -- .

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