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CategoryDifficultyBeginner

While in Sweden we had to try these meatballs. The recipe we found comes from Therecipecritic.com. Great recipe and one I'm happy to share with you. The sauce in particular is divine.

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 450 g ground beef
 ¼ cup panko breadcrumbs (or fresh)
 1 tbsp parsley, chopped
 ¼ tsp ground allspice
 ¼ tsp ground nutmeg
 ¼ cup onion, finely chopped
 ½ tsp garlic powder
  tsp pepper
 ½ tsp salt
 1 egg
 1 tbsp olive oil
 5 tbsp butter
 3 tbsp flour
 2 cups broth
 1 cup heavy cream
 1 tbsp Worcestershire sauce
 1 tsp Dijon mustard
 Salt and pepper to taste

1

In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

2

Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

3

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

4

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Ingredients

 450 g ground beef
 ¼ cup panko breadcrumbs (or fresh)
 1 tbsp parsley, chopped
 ¼ tsp ground allspice
 ¼ tsp ground nutmeg
 ¼ cup onion, finely chopped
 ½ tsp garlic powder
  tsp pepper
 ½ tsp salt
 1 egg
 1 tbsp olive oil
 5 tbsp butter
 3 tbsp flour
 2 cups broth
 1 cup heavy cream
 1 tbsp Worcestershire sauce
 1 tsp Dijon mustard
 Salt and pepper to taste

Directions

1

In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

2

Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

3

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

4

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Swedish Meatballs