87% would make this again

Mashed Potato and Meatballs

Q: What are Swedish meatballs with mashed potatoes made of?

Swedish meatballs are usually made from a mix of ground beef and pork, breadcrumbs soaked in milk, finely grated onion, egg and warm spices like allspice and nutmeg then cooked and served with creamy gravy alongside fluffy mashed potatoes. The rich gravy and soft potatoes tie the flavours together in a classic Swedish style dinner.

Q: How do you make Swedish meatballs so they stay tender and juicy?

To keep them tender, soak the breadcrumbs in milk before mixing, mix the meatballs gently without overworking the meat and use a mix of pork and beef so they stay moist and not dense or dry. Searing them before simmering in the gravy also helps lock in juice and flavour.

Q: What kind of sauce or gravy should you serve with meatballs?

A creamy gravy made from the pan drippings, butter, flour, beef stock and cream is best, with optional additions like soy sauce or Worcestershire for extra depth; this rich sauce is the classic accompaniment that brings the whole dish together. See our homemade sauce recipe in this article on we love to make our own creamy gravy.

Q: Can you make Swedish meatballs ahead of time or freeze them?

Yep! You can cook the meatballs and gravy in advance and store them in airtight containers in the fridge for up to four days or freeze them for longer. Just be sure to reheat them gently before serving over fresh mashed potatoes.

Q: What kind of potatoes are best for creamy mashed potatoes with this dish?

Floury-textured potatoes like Yukon Golds or Russets are the most ideal because they mash up light and fluffy and soak up the gravy better than waxy potatoes. From all our food tests we've found maris piper and rooster variety also work really well for mashing.

Q: What is the difference between Swedish meatballs and other types?

These meatballs are smaller and more gently spiced with warm flavours like allspice and nutmeg and traditionally served with a creamy gravy and mashed potatoes or lingonberry jam, unlike Italian meatballs which are usually served in tomato sauce.

Q: What should I serve with meatballs besides mashed potatoes?

In addition to mashed potatoes, common sides include lingonberry or cranberry jam for sweetness, buttered egg noodles or rice and simple steamed or pickled vegetables to balance the rich flavours can work well.

Vish G

April 27, 2026

Tonight’s dinner recipe comes in a plate full of mashed potato and Swedish meatballs that pair together to give you a perfect bite. Creamy fluffy mash potatoes with protein packed balls of juicy meat made with a combo of ground pork and ground beef served with a savoury gravy sauce to top it all off makes family dinner just feel more special. An easy yet satisfying meal idea great to cook up on a busy weeknight.

PREP TIME

20 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

Meatballs
225 g / ½ lb ground beef
225 g / ½ lb ground pork
60 ml / ¼ cup milk
40 g / ½ cup breadcrumbs
1 small onion, finely grated
1 clove garlic, finely minced
1 large egg
½ tsp salt
½ tsp black pepper
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tbsp butter or oil for cooking
Mashed Potatoes
900 g / 2 lb potatoes, peeled and cut into chunks
60 g / 4 tbsp butter
120 ml / ½ cup milk or cream
Salt and black pepper to taste
Cream Gravy Sauce
40 g / 3 tbsp butter
40 g / 3 tbsp plain flour
480 ml / 2 cups beef stock
120 ml / ½ cup double cream or heavy cream
1 tsp Worcestershire sauce or soy sauce
1 tsp Dijon mustard
Salt and black pepper to taste
To Serve
Cranberry sauce or lingonberry sauce
Optional green beans or peas

Instructions

Put the breadcrumbs and milk in a large bowl and let them soak for 1 minute until soft.
Add the grated onion, garlic, egg, salt, pepper, allspice, nutmeg, beef and pork then gently mix with your hands until just combined.
Roll the mixture into small balls, about the size of a walnut and place them on a plate.
Melt the butter or oil in a large frying pan over medium heat and brown the meatballs in batches, turning gently until golden on all sides then remove and set aside.
Bring a large pot of salted water to a boil, add the potatoes and cook for 15 to 18 minutes until very soft.
Drain the potatoes well, mash until smooth, then mix in the butter and milk, seasoning with salt and pepper to taste and keep warm.
In the same pan used for the meatballs, melt the butter over medium heat, stir in the flour and cook for 1 minute until lightly golden.
Slowly whisk in the beef stock a little at a time until smooth, then add the cream, Worcestershire sauce and mustard.
Season the sauce with salt and pepper then gently return the meatballs to the pan and simmer for 8 to 10 minutes until the sauce thickens and the meatballs are cooked through.
Serve the meatballs and creamy gravy over mashed potatoes with cranberry sauce on the side for a traditional and balanced finish.