Impossible™ Swedish Meatballs and Mashed Potatoes
3 Servings
19 Ingredients
Not Too Tricky
75’ Total time=45’ Cooking + 30’ Preparation
This recipe is made with Impossible™ Italian Meatballs Meat from Plants
Nutritional informationWhere to buyLet's Get
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.
Step 5: Serve and Enjoy!
Serve the meatballs over mashed potatoes, and top with chopped fresh parsley and a side of lingonberry jam.
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