The best meals are the ones we share with family! And holidays are the perfect time to make even more unforgettable memories around the dinner table. But the food has to be just as festive!
This Thanksgiving, we’ve got you covered. Follow this classic, comforting recipe for perfectly juicy, flavourful Swedish meatballs that your guests will certainly give thanks for! And of course, no Thanksgiving meal is complete without mashed potatoes and cranberry sauce. For maximum richness and tastiness, make sure to use high-quality ingredients like our lactose-free butter, milk and cream.
Serves
4
Preparation
50 min
Cooking
35 min
Ingredients
For the Swedish meatballs
- 1 small onion, finely chopped
- 45 ml (3 tbsp.) olive oil
- 340 g (¾ lb) lean ground beef
- 340 g (¾ lb) lean ground pork
- 65 g (½ cup) plain breadcrumbs
- 60 ml (½ cup) Natrel Lactose Free 1%
- 1 egg
- 1 ml (¼ tsp.) ground nutmeg
- 1 pinch ground allspice
- 30 ml (2 tbsp.) Natrel Lactose Free Butter
- 30 ml (2 tbsp.) unbleached all-purpose flour
- 250 ml (1 cup) chicken or beef broth
- 60 ml (¼ cup) Natrel Lactose Free 35% Whipping Cream
For the cranberry sauce
- 227 g (1 ½ cups) fresh or frozen cranberries
- 55 g (¼ cup) sugar
For serving
- Fresh chives
- Natrel Lactose Free 35% Whipping Cream
Preparation
For the mashed potatoes
- Cook potatoes in a pot of salted water until tender, about 15 minutes. Drain.
- Use a potato masher to mash the potatoes with butter. Add onion powder and garlic powder. Add milk and stir until smooth. Add salt and pepper, to taste.
For the Swedish meatballs
- Add 30 ml (2 tbsp.) of oil to a large non-stick pan and cook onion over medium-high heat, until soft.
- Put cooked onions in a bowl. Add ground meat, breadcrumbs, milk, egg and spices to the bowl. Mix and season well. Shape meatballs using about 15 ml (1 tbsp.) of the meat mixture.
- In the same pan, brown the meatballs in two batches in the remaining oil over medium-high heat. Set aside on a plate.
- In the same pan, melt butter over medium heat. Add the flour and cook for 2 minutes or until golden brown, stirring with a whisk. Add broth and cream. Bring to a boil, while whisking.
- Add meatballs. Cover and simmer gently for 5 minutes or until meatballs are cooked through. Add broth if necessary.
For the cranberry sauce
- Meanwhile, put cranberries and sugar in a 750 ml (1 ½ cup) microwave-safe glass jar. Cover the container with an anti-splatter lid. Microwave for 4 minutes on high or until cranberries begin to soften and mixture bubbles.
- Remove the anti-splatter lid. Use a fork to mash cranberries. Set aside.
- Serve meatballs on top of mashed potatoes along with the cranberry sauce. Garnish with fresh chopped chives and a drizzle of Natrel 35% Lactose Free Whipping Cream.
