These Swedish meatballs are made from scratch, full of flavour, and smothered with a rich and creamy sauce everyone—even your picky eaters—will like. Try them served over over egg noodles or rice for a warm, hearty meal.
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
-
In a medium bowl, combine the ground beef, panko breadcrumbs, parsley, allspice, nutmeg, white or yellow onion, garlic powder, salt, black pepper, and egg.
-
Portion the beef mixture into 12 large meatballs or 20 small meatballs, and roll into shape.
-
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.
-
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.
-
Add the meatballs to the skillet, simmer for 1 or 2 minutes, and serve.