Serve hot with fresh parsley sprinkled over the meatballs for extra flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Freeze extra meatballs and gravy together for a quick dinner later—just thaw and reheat.
Variations
Swedish Twist: Add a splash of cream to the gravy for a richer flavor.
Healthier Version: Use ground turkey or chicken instead of beef/pork.
Herb Upgrade: Mix fresh parsley, thyme, or dill into the meatball mixture.
Extra Veggies: Add green beans, corn, or roasted Brussels sprouts for variety.
FAQ
Q: Can I bake the meatballs instead of frying?
A: Yes, bake at 400°F (200°C) for about 20 minutes, then transfer to the gravy.
Q: Can I make this ahead of time?
A: Absolutely! Cook the meatballs and gravy ahead, refrigerate, and reheat before serving with fresh mashed potatoes.
Q: What potatoes work best for mashing?
A: Yukon Gold or Russet potatoes yield the creamiest mashed potatoes.
