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Swedish Meatballs

Swedish Meatballs with Mashed Potatoes and Dill-Cucumber Salad

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Recipe Details

Story

Known as köttbullar, Swedish meatballs have become one of the country’s most popular (and delicious) culinary exports. In our take on the comforting dish, we’re combining ground beef, onion, and parsley into meatballs, then searing them to lock in moisture, and finishing with a bake in the oven. A savory gravy enhanced by Worcestershire sauce and a little sour cream rounds out this hearty meal, which is served with creamy mashed potatoes and a fragrant dill-cucumber salad. Ravenous yet? Us, too.

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Taylor

    By Chef Taylor

    Nutritional info

    • Calories 840
    • Protein 44g
    • Total Carb 60g
    • Total Fat 48g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • red-skinned potatoes
      12 ounces
      red-skinned potatoes
    • nonfat sour cream
      5 ounces
      nonfat sour cream
    • unsalted butter
      6 packets
      unsalted butter
    • English cucumber
      1/2
      English cucumber
    • lemon
      1
      lemon
    • yellow onion
      1
      yellow onion
    • breadcrumbs
      2 tablespoons
      breadcrumbs
    • ground beef
      12 ounces
      ground beef
    • flour
      2 tablespoons
      flour
    • beef stock
      8 ounces
      beef stock
    • Worcestershire sauce
      1 teaspoon
      Worcestershire sauce
    • parsley
      1/8 ounce
      parsley
    • dill
      1/8 ounce
      dill

    What You’ll Need

    • canola oil
    • eggs
    • kosher salt
    • black pepper
    • 8" medium pot with lid
    • potato masher (optional)
    • aluminum foil
    • baking sheet
    • 12" large pan

    Allergens

    Cooking Steps

    1. Boil and Mash Potatoes

      Boil and Mash Potatoes

      Rinse potatoes and cut into 1-inch pieces, then place in a medium pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil over high heat, and cook until tender when pierced with a knife tip, 9-10 minutes (move on to Step 2, but don't forget to come back!). Drain potatoes and return to pot, off heat. Add 2 packets sour cream and 3 packets butter. Using a large fork or potato masher, mash until smooth. Cover to keep warm.

    2. Prepare Ingredients

      Prepare Ingredients

      While potatoes boil, preheat oven to 425°F. Rinse remaining produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Roughly chop dill and parsley leaves, keeping herbs separate and discarding stems. Halve lemon. Peel onion and finely chop. In a medium bowl, stir together 1 packet sour cream, cucumber, dill, and 1 squeeze lemon juice to combine. Chill in refrigerator until ready to serve.

    3. Form Meatballs

      Form Meatballs

      Separate 1 egg, placing yolk in a large bowl. Discard egg white or save for breakfast. Add breadcrumbs, parsley, half of onion, ½ teaspoon salt, and pepper to bowl with yolk. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1 inch thick. (We prefer using our hands to loosely pack each meatball, but feel free to use a small ice cream scoop!)

    4. Sear and Bake Meatballs

      Sear and Bake Meatballs

      Line a baking sheet with foil and set aside. Heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add meatballs and cook, flipping occasionally, until browned on all sides, 4-5 minutes (they'll finish cooking in the oven). Place seared meatballs on prepared baking sheet, then transfer to oven and bake until cooked through, 7-9 minutes. Discard almost all excess fat from pan, leaving behind a thin layer.


    5. Cook Gravy

      Cook Gravy

      Return pan from meatballs to medium-high heat and add remaining butter. When butter is foamy, add remaining onion and sauté, stirring, until soft, about 4 minutes. Reduce heat to medium and add flour. Cook, stirring constantly, until flour is lightly browned, 2 minutes. Add stock, Worcestershire, and remaining sour cream. Bring to a boil over high heat, then reduce heat to medium low and simmer until gravy is thickened, 3-4 minutes more.

    6. Finish Gravy and Plate

      Finish Gravy and Plate

      Add 1 squeeze lemon juice to gravy, still over medium heat, and season with ¼ teaspoon salt and pepper. Return meatballs to pan and stir to coat. Taste mashed potatoes and add salt and pepper as desired, then divide between plates. Serve with Swedish meatballs with gravy poured over, and dill-cucumber salad on the side. Enjoy!

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