Who doesn’t love Swedish Meatballs with their rich spicy and creamy sauce. Traditionally they are served with egg noodles but taste just as great over rice or as an appetizer.
Swedish Meatballs
- May 21, 2018
- 4-6
- 1 hr 30 min
- Print this
Ingredients
- 1 lb ground beef or turkey
- 1 egg
- 2 cups beef stock
- 1 cup heavy cream
- 1/4 cup finely chopped onion
- 1/4 cup panic bread crumbs
- 1 tbsp Worcestershire sauce
- 1 tsp mustard ( or 1/4 tsp dry mustard)
- 1/4 tsp ground allspice
- 1/4 ground nutmeg
- 1/2 tsp garlic powder
- 1/8 tsp pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 5 tbsp butter
- 3 tbsp flour
- 2 tbsp chopped Italian parsley (divided in half)
Directions
- Step 1
- in a medium sized bowl combine ground meat, bread crumbs, parsley, allspice, nutmeg, onion, garlic powder, eggs, salt and pepper mix well to combine.
- Step 2
- Divide and roll into 12 equal size meatballs. For appetizers divide into 24.
- Step 3
- In a large heavy bottom skillet heat olive oil and brown meatballs on all sides until they form a beautiful brown crust. Remove from skillet and set aside.
- Step 4
- Add the butter and flour to the skillet and whisk until its turns a to the color of peanut butter. Slowly stir in the beef broth and heavy cream using the whisk.
- Step 5
- Then add Worcestershire sauce and mustard and bring to a boil until sauce starts to thicken up. Add salt and pepper now if needed.
- Step 6
- Lower the heat and add meatballs back into the skillet and simmer for 10 minutes to coat the meatballs. They are now ready to serve.
- Step 7
- Serve over noodles, rice or even zoodles.
- Step 8
- Enjoy!
