Based on Swedish/Turkish meatballs, this has quickly become a house favorite. Easy to make, makes amazing leftovers, and can be made in advance and frozen for an easier dinner!
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Meatballs with Mashed Potatoes and Gravy
Delicious and amazing – a full meal in a single recipe.
Place the potatoes into a large pot, and add enough water to cover the potatoes. Bring the water to a boil and boil for 10-15 minutes, or until they are fork tender. Drain, mash in the original pot, and set aside.
While the potatoes are boiling – heat 1 Tbsp of butter in your cast iron skillet. Over medium to high heat, saute your onions until tender and very lightly golden brown. Remove from heat and set aside.
Make your meatballs
In the bowl of your stand mixer, combine ground beef, ground pork, 1 egg, heavy cream, cooked onion, salt and pepper, and ¾ cup cooked mashed potatoes. Mix with batter attachment until smooth and homogenous.
Form small (approximately 1-2 inch) balls out of the meat mixture. If you are freezing a portion of them, they can be separated and placed into the freezer now.
Prepare a small bowl of flour and gently roll the meatballs into the flour.
Heat the cast iron skillet with 1 Tbsp of butter. Cook the meatballs over medium heat, turning every few minutes to brown the outside and cook thoroughly (approximately 15 minutes). If you are concerned that your meatballs are overcooking on the outside, but may not be fully cooked in the inside, heat your oven to 350°F, place the skillet with meatballs inside, and cook for an additional 10-15 minutes.
Remove the meatballs from the pan and set aside.
Make the gravy
Optional: If you wish to add mushrooms to the gravy, saute sliced mushrooms in butter in a separate pan until browned. Set aside.
Add a tablespoon of butter to your cast iron skillet (with the browning from cooking the meatballs). Add 2 Tbsp of flour to the skillet, stir and cook for 1-2 minutes, or until the flour is lightly browned and fragrant.
Add the water and heavy cream, and stir over medium heat for 2-3 minutes.
Add soy sauce and Worcestershire sauce, stir to combine and cook over medium heat until the sauce has thickened to the desired consistency. Stir in mushrooms prior to serving.
Finishing the mashed potatoes
Heat the leftover potatoes from the previous steps over medium heat. Add butter and heavy cream. Heat until the butter is fully melted and mix thoroughly. Season to taste.
