Swedish Meatballs
Deliciously tender Swedish Meatballs served in a creamy, savory sauce, perfect for family dinners or special gatherings.
Ingredients
Meatball Mixture
- 1 lb ground beef rich and flavorful
- 1/2 cup breadcrumbs perfect for adding texture
- 1/4 cup milk creamy and soothing
- 1 small onion, finely chopped for a touch of sweetness
- 1 large egg binding everything together
- 1 tsp salt to enhance the flavor
- 1/2 tsp black pepper for a hint of warmth
- 1/4 tsp allspice aromatic and peppery
- 1/4 tsp nutmeg warm and comforting
Sauce
- 4 tbsp butter, divided for that luscious richness
- 2 tbsp all-purpose flour for thickening our sauce
- 2 cups beef broth ensuring depth of flavor
- 1/2 cup heavy cream to create a velvety finish
- 1 tsp Worcestershire sauce for a savory kick
- 1 tsp Dijon mustard for a subtle tanginess
- Fresh parsley optional, for garnish adding a pop of color
Instructions
Preparation
- Soak the breadcrumbs in milk in a bowl until they’re softened.
- In the same bowl, add the ground beef, finely chopped onion, egg, salt, black pepper, allspice, and nutmeg. Gently mix everything together until just combined.
- Form small meatballs, about 1 to 1½ inches in size.
Cooking
- Melt 2 tablespoons of butter in a skillet over medium heat. Once melted, add the meatballs and brown them on all sides. Remove and set aside.
- In the same skillet, add the remaining butter and melt it. Whisk in the flour and let it cook for about a minute until lightly golden.
- Gradually whisk in the beef broth and bring to a gentle simmer.
- Stir in the heavy cream, Worcestershire sauce, and Dijon mustard, mixing well.
- Return the meatballs to the skillet and let them simmer for about 10–12 minutes until cooked through.
Serving
- Garnish with fresh parsley and serve over egg noodles or fluffy mashed potatoes.
Notes
To ensure moist and tender meatballs, avoid overcooking and let the sauce simmer long enough for flavors to meld. For healthier options, consider using ground turkey or Greek yogurt instead of heavy cream.