1

Fill a medium pot halfway with cold water, add salt, cover, and set it over high heat.

2

While the water heats, peel the potatoes, cut them into 1.5-inch chunks, and add them to the still-cool pot, then re-cover.

3

Thinly slice the cucumber and toss it in a small bowl with vinegar, sugar, salt, and water so it quick-pickles while you cook.

4

In a mixing bowl, stir the panko into half the milk and let it soak 2 minutes until soft and pasty.

5

While the panko soaks, grate the onion on the fine holes of a box grater straight into the bowl, juices and all.

6

Add the beef, pork, egg, nutmeg, salt, and pepper, and mix gently with your hands just until evenly combined.

7

With damp hands, roll the mixture into about 18 one-inch meatballs and line them up on a plate.

8

Once the potato water boils, lower it to a steady simmer and cook 15 to 18 minutes until a knife slides through with no resistance.

9

Melt butter in a 12-inch skillet over medium heat for 2 minutes until it foams.

10

Add the meatballs in a single layer and brown 6 to 8 minutes, rolling them every 2 minutes, until deep golden on all sides.

11

While the meatballs brown, simmer the cranberries and water in a small saucepan over medium heat 4 to 5 minutes until plump and jammy, then mash lightly with a fork and take off the heat.

12

Transfer the browned meatballs to a clean plate, leaving the buttery drippings in the skillet.

13

Whisk the flour into the drippings and cook 1 minute, stirring, until it smells toasty and turns light golden.

14

Slowly whisk in the broth, scraping up the browned bits, and simmer 2 minutes until smooth and thickened.

15

Whisk in the cream and soy sauce, then return the meatballs and simmer 5 minutes, spooning gravy over them, until cooked through with no pink in the center.

16

While the meatballs simmer, drain the fork-tender potatoes in a colander and return them to the warm pot.

17

Mash the potatoes by hand with the remaining butter, milk, and salt until fluffy and creamy, then cover to keep warm.

18

Spoon the mash onto plates, ladle the meatballs and cream gravy over, and serve with cranberry sauce and the cucumbers lifted from their brine.

Swedish Meatballs in Cream Gravy with Mashed Potatoes

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Instructions

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Swedish Meatballs in Cream Gravy with Mashed Potatoes

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands