Swedish Meatballs & Mashed Potatoes
Some weeks call for something that feels more like a sit-down dinner than a grab-and-go bowl, and this one delivers with beef meatballs, gravy, and mashed potatoes. It takes a bit more hands-on time than my usual meal prep, but batching it out makes the effort worth it.
This is the most comfort-food-forward recipe in my rotation, with tender beef meatballs sitting in a creamy gravy over mashed potatoes. It's richer than my usual bowls, but I like having one option in the mix that feels like a real dinner rather than a diet meal.
Mashed potatoes reheat surprisingly well as long as you add a splash of milk before microwaving, which keeps them from drying out. The gravy ties the whole plate together, so I make sure there's enough of it to coat both the meatballs and the potatoes.
Exact ingredient amounts and cook times are on the recipe card, built for a full ten-portion batch. Let the meatballs and potatoes cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This Swedish meatball dinner is a nice change of pace from my usual grab-and-go bowls.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Swedish Meatballs & Mashed Potatoes
YIELD
10 portions
ESTIMATED NUTRITION
520 calories • 41g protein • 38g carbs • 22g fat per portion
This recipe is perfect for busy weeks because the components cook simply and portion cleanly into grab-and-go meals.
Ingredients
• 3 3/4 lb lean ground beef
• 2 1/2 egg
• 1 1/10 cup breadcrumbs
• 1 1/10 onion, grated
• 7 1/2 cups potatoes
• 2 1/2 cup beef broth
• 1 1/10 cup light sour cream
• 2 1/2 tbsp flour
Directions
1. Mix beef, egg, breadcrumbs and onion; form meatballs and bake at 400°F for 18–20 minutes.
2. Boil and mash potatoes.
3. Simmer broth with flour, then stir in sour cream.
4. Serve.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
