Swedish-Style Meatballs
2x the delicious portions!
- Eggs
- Milk
- Wheat
- Tree Nuts
This family-friendly meal built for a crowd is also speedy to make! In a quick 35 minutes you’ll serve meatballs simmered in a creamy homemade gravy over fluffy mashed potatoes. On the side is a spinach salad tossed in honey-Dijon dressing and sprinkled with nutty almonds. Serve to the extended crew, or just the regulars (with leftovers for days!). *This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*
Ingredients
2 unit
Scallions
24 ounce
Potatoes
3 tablespoon
Sour Cream
1 tablespoon
Ranch Spice
1 tablespoon
Flour
1 tablespoon
Worcestershire Sauce
1 unit
Beef Stock Concentrate
16 ounce
Fully Cooked Beef Meatballs
(Contains: Eggs, Milk, Wheat)
2 unit
Cranberry Jam
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
5 ounce
Spinach
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid (1 cup for 8 servings), then drain. • Return potatoes to pot; add half the sour cream and 2 TBSP butter (4 TBSP for 8). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, melt 2 TBSP butter (4 TBSP for 8 servings) in a large, preferably high-sided, pan over medium heat. Add scallion whites and Ranch Spice. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in flour. Cook, stirring constantly, until flour is lightly toasted, 30-60 seconds. • Slowly whisk in 1 cup water (2 cups for 8) a splash at a time until fully incorporated. • Whisk in Worcestershire sauce, stock concentrate, and 1 tsp sugar (2 tsp for 8). Bring to a simmer and whisk in remaining sour cream until incorporated.
• Add meatballs to pan with sauce; stir to coat. Cover and reduce heat to medium low. Cook, stirring occasionally, until meatballs are warmed through, 10-12 minutes.
• Meanwhile, in a small bowl, whisk together jam, dressing, and a drizzle of olive oil. • Place spinach in a large bowl and drizzle with as much cranberry-Dijon dressing as you like; gently toss to combine. Sprinkle with almonds.
• Transfer mashed potatoes and scallion greens to separate serving bowls. Serve everything family style or divide between plates. • Plate It Up: Divide mashed potatoes between bowls and top with meatballs and pan sauce. Garnish with scallion greens and serve with spinach salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some enjoyed the sauce and potatoes, but many found the meatballs bland or rubbery with an unappealing texture.
- Ease of prep: Meatball packaging was frustratingly difficult to open, significantly increasing prep time. Consider prepping all ingredients before cooking.
- Suggestions: Brown meatballs first for better texture. Try adding nutmeg or reducing ranch seasoning for more authentic Swedish flavor.
- Portions: Generous servings provided leftovers for some, while others found potato portions small. Consider adding extra vegetables.
- Salad: The simple spinach salad with honey-Dijon dressing was well-received, providing a fresh contrast to the rich main dish.
