Meatballs with mashed potatoes
Best Swedish meatballs with mashed potatoes!
- Servings3 Portions
- AllergensEggs, Fish, Milk, Wheat
- Prep Time15 min
- Rest Time60 min
- Cook Time45 min
In this recipe, I first cook the meatballs in the oven and then save them in the fridge or freezer until its time to eat - then I fry them quickly in butter so they get a good frying surface. I also usually cook a double batch of the meatballs and freeze the leftovers as this shortens the time for the next meal considerably. You can also use the meatballs for other dishes - I have used these for Indian stews and other recipes where you can add them at the end and just let them heat up and then everything is ready.
I replace the more common breadcrumbs with potatostarch and choose onion powder instead of finely chopped onion - this to get a in my opinion better texture on the meatball. One ingredient that definitely will not substitute is anchovies! It may sound a little different and wrong to use fish in meatballs, but just make sure to chop/press the anchovies into a fine paste and not use too much of it so you will not taste it at all but just notice that the meatballs taste better.
I also include the recipe for quick-pickled cucumber as in recent years it has become completely unthinkable to eat meatballs with mashed potatoes and cream sauce without any kind of pickled cucumber. You can use a purchased variant, but it is very easy to make your own pickling and I think it is so much better.
Meatballs are classified as Swedish home cooking and can vary somewhat in ingredients between different parts of the country. I have read that people generally use more pork in the south as opposed to more beef in the north. Personally I have, for as long as I can remember, used (50% beef, 50% pork) which I think is a perfect ratio. We have also used different types of venison and there are actually very few combinations that do not work. The only thing to keep in mind is if you use minced meat that is very low in fat - in that case mix with a lot of pork otherwise the meatballs can get quite dry.
|Energy||3768.26 kcal||1256.09 kcal||178 kcal|
|Carbohydrates||205.56 g||68.52 g||9.71 g|
|Fat||278.17 g||92.72 g||13.14 g|
|Protein||125.75 g||41.92 g||5.94 g|
|Sugar||86.8 g||28.93 g||4.10 g|
|Salt||24.56 g||8.19 g||1.16 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Add sugar, water and vinegar to a bowl and stir until the suger has desolved.
- Add salt, white pepper and parsley and stir.
- Add the sliced cucumber and mix well.
- Transfer everything to a jar with lid and let it marinate in the fridge for at least 2 hours. Over night if possible.
- Set the oven to 225 celsius.
- Chop/press the anchovy into a fine paste and mix all ingredients in a bowl.
- Using moistened hands, roll the batter into balls and place them on a baking tray.
- Cook in oven for about 6-10 minutes (depends on the size of the meatballs).
- Leave it to cool.
- Before eating - fry in butter.
- Boil the potatoes.
- Drain water and add the other ingredients.
- Mash everything.
- Add butter to the frying pan that was used for the meatballs.
- Add flour and stir.
- Slowly add milk and cream while stiring.
- Add soysauce, black pepper and salt to taste.