Serious Eats: Recipes

Easy Swedish Meatballs and Smashed Potatoes

[Photograph: Kerry Saretsky]

I love Swedish meatballs, but meatballs can be a lot of work. Here's how you make them easy.

Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.

To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from

© Serious Eats