Swedish Meatballs Baked Potatoes
Photography by Marcus Nilsson
- 4Servings
Ingredients
Potatoes
- Four 6- to 8-oz. potatoes
- Olive oil
Topping
- 1/4 cup dried breadcrumbs
- 3/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 2 cups plus 2 tbsp. beef stock
- 1 lb. ground pork
- 1 egg
- 3 tbsp. butter
- 1 tbsp. olive oil
- 1/4 cup flour
- 1/4 cup sour cream
- 1/3 cup lingonberry preserves, red currant jelly or cranberry jam
Preparation
Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.
Topping: In a bowl, mix the breadcrumbs and spices; stir in 2 tbsp. stock. Mix in the pork and egg; season generously. Form into 1-inch meatballs (about 1 tbsp. each). In a large skillet, heat 1 tbsp. butter and the oil over medium-high. Add the meatballs and cook until browned on all sides and cooked through, about 8 minutes; transfer to a plate. In the same skillet, melt the remaining 2 tbsp. butter. Whisk in the flour; cook, stirring often, until golden, 2 to 3 minutes. Add the remaining 2 cups stock; simmer until thickened, stirring often, 2 to 3 minutes. Stir in the sour cream. Top fluffed and seasoned potatoes with the gravy, meatballs and preserves.
As seen on Rachael Ray Every Day's March 2017 cover:
Photography by Marcus Nilsson; food styling by Michelle Gatton; prop styling by Angharad Bailey; Rachael portrait by Jim Wright.
