Swedish Meatballs & Mushroom Gravy with Mashed Potatoes & Lingonberry Jam

• Meat

  • 1 1/8 lbs Ground pork

• Produce

  • 6 oz Cremini mushrooms
  • 4 Cloves Garlic
  • 1 Bunch Lacinato kale
  • 2 Russet potatoes

• Condiments

  • 1/4 cup Lingonberry jam

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tbsp Swedish meatball spice blend

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Milk

Found on blueapron.com

Description

Ingredients

• 1⅛ Pounds Ground Pork
• ¾ Cup Milk
• 6 Ounces Cremini Mushrooms
• 4 Cloves Garlic
• 2 Russet Potatoes
• 1 Bunch Lacinato Kale
• 3 Tablespoons All-Purpose Flour
• 2 Tablespoons Butter
• ¼ Cup Panko Breadcrumbs
• ¼ Cup Lingonberry Jam
• 1 Tablespoon Swedish Meatball Spice Blend (Garlic Powder, Onion Powder, Ground Black Pepper, Ground Fennel Seeds, Dried Parsley Flakes, Ground Nutmeg & Ground Caraway Seeds)

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel the garlic. Finely chop 1 garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Finely chop the remaining garlic cloves. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves.
• 2 Cook & mash the potatoes: Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Drizzle with olive oil and set aside in a warm place.
• 3 Form & brown the meatballs: While the potatoes cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped garlic and as much of the spice blend as you’d like; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a plate.
• 4 Make the mushroom gravy: Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until browned and slightly softened; season with salt and pepper. Add the garlic paste, flour and 1 tablespoon of olive oil; cook, stirring constantly, 30 seconds to 1 minute, or until golden brown and fragrant. Slowly whisk in the milk and ½ cup of water (be careful, as the liquid may splatter); cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste.
• 5 Add the kale & meatballs: Add the kale and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted. Add the browned meatballs and cook, stirring occasionally, 3 to 5 minutes, or until thoroughly coated and cooked through. Remove from heat. Season with salt and pepper to taste.
• 6 Plate your dish: Divide the mashed potatoes between 4 dishes. Top with the cooked meatballs, kale and mushroom gravy. Garnish with the lingonberry jam. Enjoy!
• 1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel the garlic. Finely chop 1 garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Finely chop the remaining garlic cloves. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves.
• 2 Cook & mash the potatoes: Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Drizzle with olive oil and set aside in a warm place.
• 3 Form & brown the meatballs: While the potatoes cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped garlic and as much of the spice blend as you’d like; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a plate.
• 4 Make the mushroom gravy: Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until browned and slightly softened; season with salt and pepper. Add the garlic paste, flour and 1 tablespoon of olive oil; cook, stirring constantly, 30 seconds to 1 minute, or until golden brown and fragrant. Slowly whisk in the milk and ½ cup of water (be careful, as the liquid may splatter); cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste.
• 5 Add the kale & meatballs: Add the kale and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted. Add the browned meatballs and cook, stirring occasionally, 3 to 5 minutes, or until thoroughly coated and cooked through. Remove from heat. Season with salt and pepper to taste.
• 6 Plate your dish: Divide the mashed potatoes between 4 dishes. Top with the cooked meatballs, kale and mushroom gravy. Garnish with the lingonberry jam. Enjoy!

Nutrition