Easy Swedish Meatball Dinner (Freezer Meatballs With Lingonberry Sauce And Mashed Potatoes)

How to Make Easy Swedish Meatball Dinner (Freezer Meatballs With Lingonberry Sauce And Mashed Potatoes)

1. 1

   Step 1: Start the potatoes

   Place the potato chunks in a large pot and cover with cold water. Add about half of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–18 minutes. When done, reserve a cup of the cooking liquid, then drain the potatoes and return them to the pot to stay warm while you finish the meatballs and gravy.

   For this step

   • 2 lbRusset potatoes, peeled and cut into chunks
   
2. 2

   Step 2: Brown the frozen meatballs

   Heat a large skillet over medium-high heat and add half the butter. Add the frozen meatballs in a single layer and brown on all sides, turning occasionally, about 8–10 minutes. Browning develops flavor for the gravy. Transfer the browned meatballs to a plate and leave any browned bits in the skillet.

   For this step

   • 1 1/2 lbFrozen meatballs (beef or mixed)
   
3. 3

   Step 3: Make the creamy pan gravy and finish the meatballs

   Reduce the heat to medium and add the remaining butter to the skillet. Add the chopped onion and sauté until soft and translucent, 4–5 minutes. Sprinkle the flour over the onions and cook, stirring, for 1 minute to remove the raw flour taste. Gradually whisk in the beef broth, scraping up browned bits from the pan. Stir in Worcestershire sauce, Dijon mustard, oregano, ground allspice, nutmeg, and ground pepper. Let the gravy simmer until slightly thickened, 3–4 minutes, then stir in the heavy cream. Return the browned meatballs to the skillet, nestling them into the gravy, and simmer gently until heated through and the sauce is glossy and coats the back of a spoon, about 5–7 minutes. Taste and adjust seasoning with salt and pepper if needed.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 2 tbspAll-purpose flour
   • 2 1/2 cupsBeef broth (low-sodium preferred)
   • 1/2 cupHeavy cream
   • 1/4 tspOregano
   • 1/4 tspGround Allspice
   • 0.2 tspGround Nutmeg
   • 2 tspWorcestershire Sauce
   • 1 tspDijon Mustard
   
4. 4

   Step 4: Warm the lingonberry jam

   Spoon the lingonberry jam into a small saucepan and warm over low heat, stirring occasionally, until loosened and saucy, about 2–3 minutes. If the jam is too thick, stir in a teaspoon or two of water to reach a spoonable consistency. Keep the jam warm until serving.

   For this step

   • 3/4 cupLingonberry jam (or lingonberry preserve)
   
5. 5

   Step 5: Mash, plate, and serve

   Mash the drained potatoes with a knob of butter and a splash of the reserved potato cooking liquid until smooth. Stir in a little of the warm cream from the gravy if you like a creamier mash, and season with remaining salt and freshly ground black pepper. Divide the mashed potatoes among plates, spoon the meatballs and creamy gravy over the top, and finish each plate with a spoonful of warm lingonberry jam (or serve the jam on the side). Serve immediately.
   

1. Place the potato chunks in a large pot and cover with cold water. Add about half of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–18 minutes. When done, reserve a cup of the cooking liquid, then drain the potatoes and return them to the pot to stay warm while you finish the meatballs and gravy.
2. Heat a large skillet over medium-high heat and add half the butter. Add the frozen meatballs in a single layer and brown on all sides, turning occasionally, about 8–10 minutes. Browning develops flavor for the gravy. Transfer the browned meatballs to a plate and leave any browned bits in the skillet.
3. Reduce the heat to medium and add the remaining butter to the skillet. Add the chopped onion and sauté until soft and translucent, 4–5 minutes. Sprinkle the flour over the onions and cook, stirring, for 1 minute to remove the raw flour taste. Gradually whisk in the beef broth, scraping up browned bits from the pan. Stir in Worcestershire sauce, Dijon mustard, oregano, ground allspice, nutmeg, and ground pepper. Let the gravy simmer until slightly thickened, 3–4 minutes, then stir in the heavy cream. Return the browned meatballs to the skillet, nestling them into the gravy, and simmer gently until heated through and the sauce is glossy and coats the back of a spoon, about 5–7 minutes. Taste and adjust seasoning with salt and pepper if needed.
4. Spoon the lingonberry jam into a small saucepan and warm over low heat, stirring occasionally, until loosened and saucy, about 2–3 minutes. If the jam is too thick, stir in a teaspoon or two of water to reach a spoonable consistency. Keep the jam warm until serving.
5. Mash the drained potatoes with a knob of butter and a splash of the reserved potato cooking liquid until smooth. Stir in a little of the warm cream from the gravy if you like a creamier mash, and season with remaining salt and freshly ground black pepper. Divide the mashed potatoes among plates, spoon the meatballs and creamy gravy over the top, and finish each plate with a spoonful of warm lingonberry jam (or serve the jam on the side). Serve immediately.