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Swedish Meatballs with Lingonberry Jam and Mashed Potatoes

These beautiful meatballs are made with ground turkey. The meatballs and gravy are made in one pan for easy clean up.

Course Main Course
Cuisine Swedish
Keyword christmas, comfort food, easy dinner recipe, holiday food, kid-friendly recipes, Thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Linda Spiker

Ingredients

  • 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

Instructions

Prep the yogurt, potatoes, and scallions:

  1. Let the yogurt come to room temperature while you prep other ingredients.

  2. 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.

  3. Peel the potatoes; cut into two inch chunks

Cook the potatoes:

  1. 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.

Prep the meatballs:

  1. 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)

Cook the meatballs:

  1. 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.

Make the gravy:

  1. 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.

Finsih the potatoes:

  1. 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.

Serve:

  1. Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with remaining green scallions. Serve the jam on the side.