Swedish Meatballs over Mashed Potatoes
Source
Cook Once, Eat All Week
Info
PREP:
5 min
COOK:
15 min
TOTAL:
20 min
INGREDIENTS
-
2
Tbsp
Butter, ghee, or oil (omit if using arrowroot powder)
-
2 Tbsp flour, or 1 Tbsp arrowroot powder
-
2
C
Chicken Broth
-
1/4
C
Heavy Cream or full-fat coconut milk
-
1/4
tsp
Coarse Sea Salt
-
1/4
tsp
Ground black pepper
-
1.5
lbs
Cooked Meatballs
-
4
C
Mashed Potatoes
-
2
Tbsp
Parsley for garnish, chopped
INSTRUCTIONS
- Melt the butter in a large skillet over medium heat. Once melted, sprinkle in the flour and whisk until smooth.
- Pour in the chicken broth 1/2 cup at a time, whisking constantly to smooth out any lumps. Bring the mixture to a low boil, then reduce the heat to med-low and whisk in the cream, salt, and pepper.
- Add the meatballs to the pan and stir to coat, then cover and cook for 5 minutes, until heated through. Before serving, taste the sauce for seasoning and add more salt if desired.
- While the meatballs are warming, reheat the mashed potatoes either by microwaving for 3 minutes, stirring halfway through, or by placing in a small saucepan over medium heat and cooking, covered, for 5 minutes, stirring occasionally.
- Serve the meatballs and sauce over the mashed potatoes and garnish with the parsley.
NOTES
If using arrowroot powder, bring the broth to a boil in a large skillet. Meanwhile, stir the arrowroot powder and 2 Tbsp of water together in a small bowl to form a slurry. Once the broth is boiling, whisk in the slurry. Boil for 1 minute, until the broth begins to thicken. Reduce the heat to medium-low and whisk in the cream, salt, and pepper, then proceed to Step 3.