Veal Meatballs with Mashed Potatoes and Brussels Sprouts

Veal Meatballs with Mashed Potatoes and Brussels Sprouts
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This dish is a simplified take on the classic Swedish Wallenbergare, known for its tender veal patties enriched with cream and egg yolks. Paired with creamy mashed potatoes and roasted Brussels sprouts topped with Parmesan, it’s a comforting and elegant meal. Add a dollop of lingonberry jam on the side for a traditional Swedish touch! Perfect for family dinners or a cozy weekend treat.

  • Servings: 4
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
Veal Meatballs with Mashed Potatoes and Brussels Sprouts

What You’ll Need

Ingredients:

For the Meatballs:

  • 0.66 lbs veal or ground beef
  • 2 egg yolks
  • 0.4 cups heavy cream (cold)
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the Brussels Sprouts:

  • 1.1 lbs Brussels sprouts
  • Salt and black pepper to taste
  • Freshly grated nutmeg (to taste)
  • Cayenne pepper (optional)
  • 0.4 cups grated Parmesan cheese
  • 2 tablespoons olive oil

For the Mashed Potatoes:

  • 1.76 lbs potatoes (about 4–5 medium potatoes)
  • 0.8 cups milk
  • 3 tablespoons butter
  • 3 tablespoons chopped parsley
  • Salt and white pepper to taste

Optional Garnish:

  • Lingonberry jam

Tools You’ll Need

  • Mixing bowl (for meatballs)
  • Baking dish (for Brussels sprouts)
  • Large pot (for potatoes)
  • Small saucepan (for milk and butter)
  • Skillet (for cooking meatballs)
  • Potato masher
  • Cutting board and knife

Pro Tips

  1. Cold Ingredients for Meatballs: Keep the veal, egg yolks, and cream cold for a tender and cohesive meatball mixture. This is key to the Wallenbergare-style texture.
  2. Golden Brussels Sprouts: Roast the Brussels sprouts at a high temperature to achieve crispy edges and tender centers.
  3. No White Pepper? Use black pepper for the mashed potatoes if white pepper isn’t available—it’s a subtle difference in flavor.
  4. Nutmeg in Moderation: A light touch of nutmeg enhances the Brussels sprouts, but too much can overpower the dish.
  5. Smooth Mashed Potatoes: Steam off the potatoes after draining to avoid watery mash.

Substitutions and Variations

  • Meat: Replace veal with ground chicken, turkey, or pork for a different flavor.
  • Dairy-Free: Use plant-based milk and butter for the mashed potatoes and meatballs.
  • Cheese-Free Sprouts: Skip the Parmesan and add a squeeze of lemon juice after roasting for a lighter flavor.
  • Add Sauce: Serve the meatballs with a light cream sauce or gravy for an extra indulgent touch.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 437°F (225°C).

Step 2: Prepare the Meatball Mixture

  1. In a mixing bowl, combine the ground veal, egg yolks, and heavy cream.
  2. Season with salt and black pepper. Mix gently but thoroughly until the ingredients are well combined.
  3. Form the mixture into 8 large meatballs or patties. Set aside in the refrigerator while you prepare the vegetables.

Step 3: Roast the Brussels Sprouts

  1. Trim the ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts.
  2. Place the Brussels sprouts in an oven-safe baking dish. Drizzle with olive oil and season with salt, black pepper, and freshly grated nutmeg. Sprinkle with Parmesan cheese and a pinch of cayenne, if desired.
  3. Roast in the preheated oven for about 15 minutes, or until tender and slightly browned.

Step 4: Cook the Potatoes

  1. Peel the potatoes and cut them into large chunks.
  2. Place them in a large pot of salted water and bring to a boil. Cook until soft, about 15–20 minutes. Drain and let them steam off excess moisture.

Step 5: Make the Mashed Potatoes

  1. In a small saucepan, heat the butter and milk until warm but not boiling.
  2. Mash the cooked potatoes with the milk and butter mixture until smooth and creamy.
  3. Stir in the chopped parsley and season with salt and white pepper to taste.

Step 6: Cook the Meatballs

  1. Heat the butter and olive oil in a skillet over medium heat.
  2. Add the meatballs and cook, turning frequently, until browned on all sides.
  3. Reduce the heat slightly and continue cooking until the meatballs are fully cooked through (about 8–10 minutes total).

Step 7: Serve

  1. Serve the veal meatballs alongside the creamy mashed potatoes and roasted Brussels sprouts.
  2. Optionally, add a dollop of lingonberry jam on the side for a sweet-tart complement to the savory dish.

Cooking Times

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes

Leftovers and Storage

  • Meatballs: Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
  • Mashed Potatoes: Store in a separate container and reheat with a splash of milk to maintain creaminess.
  • Brussels Sprouts: Best eaten fresh, but can be stored in the fridge for up to 2 days. Reheat in the oven or on the stovetop for best results.

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