A classic recipe for traditional Swedish meatballs served with creamy mashed potatoes and pickled cucumbers.

Scale

Start with the pickled cucumber. Cut the cucumber into thin slices.
Bring the water, white vinegar, and sugar to a boil. Let it cool, then pour it on top of the cucumber. Let it rest for one hour.
Peel and dice the potatoes into even pieces. Boil potatoes until soft all the way through (10-15 minutes depending on the size).
Mash the potatoes using a potato press. Heat up cooking cream with milk and add to the mashed potatoes.
Peel and mince the onion. Fry in 2 tbsp of butter until soft.
Mix breadcrumbs, milk, beef stock, mustard, and egg. Let swell for 5 minutes.
Add the minced meat and onion together with all the spices. Mix evenly.
Roll into medium-large meatballs. Fry in remaining butter and oil for 5-6 minutes.
For the cream sauce (optional), bring cooking cream, beef stock, and soy sauce to a boil. Stir in corn starch and boil for 5 minutes, adjusting thickness as needed.
Serve the meatballs with mashed potatoes, pickled cucumbers, and lingonberry jam.

Keywords: Swedish meatballs, traditional recipe, comfort food