Swedish Meatballs
with Beet & Horseradish Salad, Potato & Cauliflower Puree and Creamy Dilled Cucumbers
This was our Christmas Day dinner last year and it will absolutely be our meal this year - it’s that good. My husband is Swedish and grew up having Swedish meatballs all the time. I on the other hand did not. One experience at Ikea was the extent of my knowledge. I read through recipes in cookbooks, had a few mediocre tries (he said they were good), but last year I really nailed it. It’s an easy recipe that has a lot of “make ahead” features to it. A few readers made the meal last year and the reviews were rave. I’ve heard especially the beet salad has been made on repeat. The full recipe for the meatballs and all the fixings is at the bottom of this email and is visible to paid subscribers. If you wish to become a paid subscriber, simply click the button below.
Prepping Ahead
I’ll be bringing this meal on a 2 hour drive Christmas Day. So I need to prep/ make most of it ahead of time. Here’s my plan:
I’ll make the meatball mix and form the meatballs 2 days ahead of time. They’ll hang out on a lined sheet-pan in the refrigerator. 1 day ahead of time I will fry off the meatballs and make the gravy but keep them separate. When I get to Grandmas’s house on Christmas day I’ll simmer the meatballs in the gravy to warm them through and bring the flavors together.
I’ll make the whole beet salad ahead. I’ll shred the beets 2-3 days ahead. Then assemble it all 1 days ahead.
I’ll make the cucumbers 1 day ahead and just wait to add the dill at the last moment.
I’ll make the potato & cauliflower puree on the morning before. Pour it into a baking dish, put a few pats of butter on top, cover and refrigerate. This I’lll reheat gently in the oven on Christmas day
A note on the Potato & Cauliflower Puree: As it’s written it’s more cauliflower than potato. This is how I like it, I think it’s lighter and it doesn't weigh me down as much. On the contrary, my husband is team “no cauliflower”. If you prefer the inverse ratio feel free to adjust. Lose some of the cauliflower and bump up the potato. The only issue you’ll run into is in this case the blender may not be the best method to whip up your potatoes. You might want to blend the cauliflower with the dairy then find an alternative method for your potatoes. Like a ricer, food mill or potato masher. This way your puree isn’t too gluey.
The recipe below serves 4 or 2 with leftovers (which are wonderful). You can easily double everything. Feel free to comment or DM me with any questions! Happy Holidays!
Swedish Meatballs
Serves about 4
2 small slices sourdough or white bread, crusts cut off