Getting a Head Start

If you’d like to get ahead, you can start your mashed potatoes early and keep them warm in the oven at about 185–190°F until you’re ready to serve. While the potatoes cook or boil, begin preparing your meatballs—the two steps overlap easily. If one finishes first, simply cover and hold it warm on low heat or in the oven until everything’s ready to come together.

Potato Texture

We make our mashed potatoes a little thicker for this meal since the meatball gravy will loosen them once spooned over top. Aim for a thicker mash and season lightly at first. You can always adjust the salt after tasting everything with the gravy.

Mixing Method

We mash ours in a KitchenAid mixer on low speed (2–3, up to 4 at the end) for a smooth, creamy texture, especially since we use less milk. But if you prefer, you can mash by hand, use a ricer, or go with a hand mixer. Whatever gives you your favorite consistency.

Instant Pot Tip

We like to steam our potatoes in the Instant Pot with 1 cup of water in a steamer basket. It keeps the flavor pure and the texture fluffy (and no draining needed, just lift the basket out). If you’re boiling your potatoes on the stove, remember they’ll absorb more water, so add milk or cream slowly until you reach your ideal consistency. 

Grating the Onion

We grate our onion on the large holes of a box grater. The smaller side tends to make the onion too watery, while the large holes still break it down finely enough that it cooks beautifully into the meatballs without needing to sauté first.

Seasoning the Meatballs

If you’d like to double-check your seasoning before rolling all the meatballs, cook a small test piece of the mixture in your skillet first. It’s the easiest way to fine-tune your salt and spice level before shaping the rest.

Trust Your Palate for the Gravy

When building your gravy, follow the recipe but trust your own taste. We like a touch more Worcestershire and a little less soy sauce, but it’s all about balance. Taste as you go and adjust to what feels right for you.

Lingonberry Jam

This was our first time buying lingonberry jam, and it was such a beautiful surprise. It's bright, tart, and slightly sweet, like a mix between cranberry relish and homemade cranberry sauce. We found ours at a local grocery store, but you can also order it online. It’s a true Swedish pairing and so good with the savory meatballs and creamy gravy. → Find lingonberry jam here.

Peas or No Peas?

We traditionally serve sweet petite peas with Swedish Meatballs. They add freshness and color. But the lingonberry jam also brings sweetness, so you can easily skip one if you’d like. Kevin preferred his with peas, and I loved mine with the jam. Both are delicious in their own way.