The Best Swedish Meatballs

Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

INGREDIENTS

• 1 lb (450g) ground beef
• ¼ cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• ¼ cup finely chopped white or yellow onion
• ½ tsp garlic powder
• ½ tsp salt, plus more to taste
• ⅛ tsp freshly ground black pepper, plus more to taste
• 1 egg
• 1 tbsp olive oil
• 5 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

METHOD

1. In a medium bowl, combine the ground beef, panko breadcrumbs, parsley, allspice, nutmeg, white or yellow onion, garlic powder, salt, black pepper, and egg.

2. Portion the beef mixture into 12 large meatballs or 20 small meatballs, and roll into shape.

3. In a large skillet over medium heat, heat the olive oil and 1 tablespoon butter. Acid the meatballs in batches, and cook, turning continuously, for 5 to 8 minutes or until brown on every side and cooked through. Transfer to a plate, cover with foil, and repeat with the remaining meatballs.

4. Add the remaining 4 tablespoons butter and the all-purpose flour to the skillet, and whisk for 2 or 3 minutes or until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard, and bring to a simmer. Cook for 5 minutes or until the sauce starts to thicken. Season with additional salt and black pepper to taste.

5. Add the meatballs to the skillet, simmer for 1 or 2 minutes, and serve.