Chef notes

Growing up in Sweden, the holidays were a big deal for my family. My grandma Helga made everything — from saffron buns to different types of pickled herring, big meat roasts and more. But my absolute favorite dish that she made were her Swedish meatballs with mash and gravy. This updated plate pays homage to her classic recipe, but I’ve incorporated many of the global flavors that have helped inspire my own culinary journey.

Ingredients

For the Meatballs

1 pound ground beef
1 pound ground lamb
1/2 teaspoon berbere seasoning
1/2 teaspoon ground cumin
1/3 cup minced garlic
1/2 cup chopped fresh parsley

1 cup heavy cream
1/3 cup toasted breadcrumbs
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste

For the Potato and Apple Mash

3 pounds Yukon Gold potatoes, peeled and diced
6 pounds green apples, peeled and seeded
kosher salt, to taste
3 thyme sprigs

3 garlic cloves, crushed
1 pound unsalted butter, cubed
3 coconut milk, warmed

For the Meatball Gravy

1 cup mole paste
1/3 cup miso paste
1/3 cup toasted pumpkin seeds
1/3 cup toasted sesame seeds
1 tablespoon golden raisins
1 teaspoon garam masala
1 tablespoon curry powder
1 teaspoon berbere spice
1 teaspoon ground cinnamon

1 bay leaf
4 cups chicken stock
1 tablespoon pickle juice
2 cups coconut milk
2 cups heavy cream
1/3 cup olive oil
2 fresh thyme sprigs
1/2 pound (1 cup) butter

Garnish

Preparation

For the Meatballs:

Preheat the oven to 325 F. In a medium mixing bowl, combine all of the ingredients together evenly.

Form 60 gram meatballs (about 12 meatballs a little larger than a golf ball) with the mixture. Place on a sheet tray with parchment paper. Bake for 8 to 10 minutes. Set aside.

For the Potato and Apple Mash:

In a saucepan, cover the potatoes and apples with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes.

Using a potato ricer and working over a large bowl, press the potatoes with half of the butter through the ricer. Fold in the remaining butter with a spatula and add in the coconut milk. Season with salt.

For the Meatball Gravy:

In a large pot set over low heat, add the aromatics, miso paste, pumpkin seeds, sesame seeds, olive oil and raisins. Cook, stirring occasionally, for 8 to 10 minutes.

Add chicken stock, pickle juice, coconut milk and heavy cream in the pot. Continue cooking and reduce sauce by half, about 2 to 3 minutes. Remove any excess fat from sauce during this process.

Add butter and simmer for 3 to 5 minutes. Remove from heat and set aside.

Add the mixture to the bowl of a food processor and blend to a smooth consistency. Pass sauce through a fine mesh strainer before serving.

To serve:

Add two to three meatballs to a plate. Ladle on gravy as desired. Garnish with pickled red onions, golden raisins, olive oil, salt and pepper.