Impossible™ Swedish Meatballs in a creamy, traditional sauce served over mashed potatoes with lingonberry jam.

Comfort Food

Impossible™ Swedish Meatballs and Mashed Potatoes

3 Servings

19 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

75’ Total time=45’ Cooking + 30’ Preparation

You can now make this Swedish comfort food and Ikea Food Court classic at home with delicious Impossible™ Meatballs Meat From Plants. Köttbullar literally means “meat buns,” but we all know it as the delightful Swedish Meatball. Some Swedish grandmothers serve them with lingonberry jam or on top of pickled cucumbers, which provides a sweet and tart contrast to the savory meatballs and gravy.

The meatballs are often accompanied with a creamy gravy and mashed potatoes. Using our recipe, you'll have a rich, smooth gravy that will pair perfectly with your savory Impossible Swedish Meatballs. And if you’ve got gravy, we highly recommend you make some mashed potatoes to have a complete Swedish meal. Smaklig måltid, or, enjoy your meal!

This recipe is made with Impossible™ Italian Meatballs Meat from Plants

Nutritional information Where to buy

Let's GetCooking

19 Ingredients

14 oz Package Impossible™ Homestyle Meatballs Meat From Plants
1 tbsp Cooking Oil, Such As Avocado, Canola, Or Vegetable
Sauce
Mashed Potatoes
1-2 tbsp Fresh Italian Parsley, Chopped Fine

Sauce

4 tbsp Butter Or Plant-Based Butter
3 tbsp All-Purpose Flour
1 cup Vegetable Stock
1/2 cups Heavy Cream or Plant-Based Cream
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Dry Mustard Powder
1/4 tsp Nutmeg
Pepper, to taste

Mashed Potatoes

2 1/2 Pounds Yukon Gold Potatoes, Peeled And Cut Into Chunks
2 tsp Salt, Plus Additional To Taste
4 tbsp Butter Or Plant-Based Butter
3/4 cup Heavy Cream or Plant-Based Cream
Pepper to taste

How to prepare

Step 1: Boil the Potatoes

Add the potatoes to a large pot and fill with cold water to cover. Add 2 teaspoons of salt, then bring to a boil over high heat. Reduce heat and simmer until very tender, 15-20 minutes.

Step 2: Sear the Meatballs

While the potatoes are boiling, make the Swedish meatballs. Over medium-high heat with neutral cooking oil, sear the Impossible Meatballs, stirring frequently, for about 3 minutes. Remove meatballs from pan and set aside.

Step 3: Make the sauce

Lower the heat to medium, and melt 4 tablespoons of the butter into the same pan used for the meatballs, being careful not to burn. Whisk in flour and cook until well incorporated. Stir in 1 cup vegetable stock slowly until mixture begins to thicken. Stir in 1/2 cup heavy cream, or replace with cashew milk or full fat oat milk. Add in garlic powder, onion powder, dry mustard, and nutmeg, stirring to combine. Cook for about 1 more minute, and then add in meatballs and season with salt and pepper to taste. Turn off the heat, or leave on very low while mashing the potatoes, taking care to stir occasionally to not scorch the bottom of the pan.

Step 4: Mash the Potatoes

Drain the potatoes. Add the butter and heavy cream to the empty pot, and melt the butter and warm the cream over low heat. Add the potatoes back to the pot, and mash with the butter and cream. Season to taste with salt and pepper.