Swedish Meatball Gravy over Mashed Potatoes

Minnesotans are known for their Swedish and Norwegian ancestry. My family is no exception. We have our traditional Swedish meatball dinner every Christmas that has been passed down over five generations. The simplicity of the ingredients is what I believe is what makes the meatball and gravy so delicious. My husband especially loves this meal. On vacation in Florida, my grandma, who lived there, made the traditional family dinner like only she could make it. The thing of it was she made a 38 quart size pot of just Swedish meatballs and gravy for 7 of us. She didn’t know how to cook small portions. The motto in our family always was “well you gotta eat.” After we had all dished out our plates, it looked at is if no one had eaten. My grandma found great joy in cooking and people’s appreciation for her meals. We all knew it too, so my husband in his attempt to show his gratitude ate 17 meatballs a little bigger than the size of a golf ball that year. We all laugh about it now. While he won’t be making an encore of that day, he loves it when I make Swedish meatballs, but it is very time consuming meal. I have since made an easier version that can be made for a everyday dinner. It is sure to bring happiness and satisfaction to your meat and potato eater in your family.

Author: Fresh and Natural Foods

Servings: 6 | Prep Time: 15 | Cook Time: 25 | Ready in: 40

Ingredients

• Meat Mixture:
• 1-1 1/2 lbs. grass-fed beef
• 1 large organic onion, diced
• sea salt and pepper
• 2 pieced of Bread Art Honey Bread, toasted
• 1 Larry Schultz Organic Egg
• 1/2 cup Horizon Organic Milk
• 1 Tbsp. dried parsley
• 1 tsp. worcestershire sauce
• Gravy:
• 1/2 lb. organic mushrooms, sliced
• 1 1/4 tsp. worcestershire sauce
• 1/2 tsp. sea salt
• 1/8 tsp. pepper
• 2 cups boiling water
• 1/4 cup flour
• 3/4 cup Organic Valley Sour Cream
• Mashed Potatoes:
• 3 lbs. organic potatoes, peeled and cubed
• 2 Tbsp. Hope Creamery Butter, salted
• 1 cup Organic Valley Milk
• sea salt

Instructions

In a medium size sauce pan, ground beef, make sure to salt and pepper, with diced onions until it appears cooked.

Meanwhile, in a medium size pot, boil potatoes with sea salt until tender. Drain water and mash until smooth. Add butter and milk to further smooth potatoes.

Toast two pieces of bread and crumble into the beef and onions. Mix in worcestershire sauce, egg and milk into the beef mixture. When egg appears cooked, add the mushrooms, sea salt, pepper, boiling water and additional worcestershire sauce. Gravy will be very thin.

Thicken the sauce by adding flour to a small bowl along with water until the flour is just in liquid state. Stir in the mixture to the gravy slowly. Once sauce has thickened, add sour cream and serve.