These Swedish Meatballs with Lingonberry Jam and Mashed Potatoes are easy to make and casual enough to serve the family anytime, but also festive enough to serve as your holiday meal. They are definitely comfort food, we eat them all throughout the fall and winter!
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Swedish Meatballs with Lingonberry Jam and Mashed Potatoes:
Swedish meatballs aren’t exclusive to a certain Scandinavian furniture store. Called köttbullar, they’re beloved throughout Sweden, especially at the holidays. Gently spiced with allspice and nutmeg they double as a main course served with mashed potatoes and gravy or you can just make the meatballs and gravy and serve with toothpicks as an appetizer for an easy holiday party. When served with the lingonberry jam they can sub for a traditional turkey at your Thanksgiving or Christmas meal.
The LingonBerry Jam:
For this recipe the lingonberry jam is a great substitute for the customary cranberry sauce. But if you want to make delicious homemade cranberry sauce I just happen to have a recipe.
Feeding a Crowd?
If you would like to adapt this meal to feed a holiday crowd, I have tips! I have made this meal for my huge family for Christmas dinner and everyone loved it. I started fairly early so I could have it all done at least an hour before people arrived, that way I could clean up and finish prepping my salad and green beans. I quadrupled the recipe, and kept the meatballs and gravy in a 175 degree oven until we were ready to eat. Just warm enough to be delicious, but not warm enough to dry out the meatballs.
These beautiful meatballs are made with ground turkey. The meatballs and gravy are made in one pan for easy clean up.
- 4 tablespoons Greek yogurt (allow to come to room temp)
- 6 scallions (also called green or spring onions) sliced and greens separated from whites
- 1 pound Russet Potatoes, peeled and cubed
- 20 ounces ground turkey
- 2 pasture-raised organic eggs
- 1/2 cup plain bread crumbs
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Sea salt and freshly ground black pepper, to taste
- 6 tablespoons salted butter (separated)
- 1/4-1/2 cup milk or cream
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 4 tablespoons lingonberry jam
- 4 tablespoons olive oil for pan
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Let the yogurt come to room temperature while you prep other ingredients.
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Trim the root ends from the scallions; thinly slice the scallions. Reserve the white parts for the potatoes, the green parts for the meatballs. Set aside.
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Peel the potatoes; cut into two inch chunks
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Place a medium size pot of salted water on high heat. Add potatoes and bring to a boil. Cook until a fork can pierce the potatoes easily. While potatoes cook, prep meatballs.
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In a medium bowl, whisk together the egg, bread crumbs, allspice, nutmeg and the 3/4 of green parts of the scallions. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs (you should have about 12 meatballs)
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Place a large pan over medium heat and allow to heat for two minutes, warm 3 tablespoons olive oil until hot but not smoking. Add the meatballs and cook for 5-7 minutes until golden. Turn meatballs and cook until golden brown on the other side but not yet cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Pour off any excess oil but do not clean the pan.
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In the pan used for the meatballs, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook roux until golden, 2 to 3 minutes. Whisk in the chicken stock; bring to a boil over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. Turn off heat. Gradually add the yogurt, about 1 Tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. Add the meatballs into the gravy; cover with a lid or foil and cook over low heat until cooked through, 5-8 minutes.
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When potatoes are soft, strain in a colander, pour into a large bowl. Add 1/4 cup cream or milk, 2 tablespoons butter and white parts of scallions. Use a hand mixer or potato masher and mash until creamy. If need add more cream. Mix until smooth. Season to taste with sea salt and pepper.
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Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with remaining green scallions. Serve the jam on the side.
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My only experience with this dish is lunch at Ikea! LOL! Yours looks WAY BETTER!
I love Swedish meatballs! My mom’s family makes them every year; it’s tradition. This recipe looks incredible!
Looks so good! Makes my mouth water just look at the great pictures! I love meat balls!
I’d eat this in a heartbeat! I love that you used turkey, keeps things healthy and light.
This looks SO delicious oh my goodness!! And thanks for advising where we can by the Lindonberry…I had no idea!!
Hopefully it’s not just a seasonal thing. But if it is, there is always Amazon!
I love this meal! SO comforting and cozy! Perfect for winter. 🙂
I’ve been meaning to dig out a recipe for this for a long time, yours sounds delicious.
I love Swedish meatballs with lingonberry jam and usually get my fill when I visit IKEA here in Atlanta. I need to look into Sun Basket as I didn’t know I could have them delivered to me! Thanks for introducing me to Sun Basket!
I actually hear the meatballs at Ikea are pretty good, though I have never tried them:)
Oh but that jam!!! Yum! I have been loving reading about Sunbasket – it really sounds like this busy momma needs to give it a try!
do you heat up the lingonberry jam?
Nope:)
I made this for Thanksgiving and it was really good. This recipe is a keeper!
I am so glad!! We love this recipe. I am probably serving it for Christmas dinner:) Thanks for commenting, sometimes it’s crickets out there!