SWEDISH MEATBALLS
These Swedish Meatballs are so simple and satisfying. The allspice and nutmeg give them their signature flavor, and the creamy sauce is a crowd pleaser! Enjoy as a main course over mashed potatoes or egg noodles, or serve on their own as an appetizer. You’ll want to keep this recipe handy as a favorite ground beef meal!
Makes roughly 30 meatballs.
Meatballs
1 tablespoons olive oil
½ cup very finely diced yellow onion
2 cloves garlic, minced
½ cup panko breadcrumbs
¼ cup Parmesan cheese
1 large egg, whisked
1/3 cup milk
1 teaspoon salt
¼ teaspoon oregano
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon pepper
½ lb. ground pork (or, replace with more ground beef!)
Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups beef broth
1 cube chicken bouillon
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard or mustard powder
1 teaspoon dried parsley
½ cup sour cream (or heavy cream)
Preheat oven to 400F. Sautee the oil, onion and garlic in a skillet until softened. Set aside to cool.
In a medium bowl, combine the breadcrumbs, parmesan, egg, milk, onions/garlic, salt, oregano, allspice, nutmeg, pepper, and meat. Mix together just until incorporated.
Roll into 1 ½ inch balls ( I use a cookie scoop to get even sizes). Place in a greased 9x13 baking dish.
Bake for 15-20 minutes or until cooked through.
For the sauce, melt the butter in a large skillet. Stir in the flour and cook for 2 minutes, stirring, until it starts to brown.
Add the beef broth, chicken bouillon, Worcestershire sauce, mustard, and parsley, whisking in until smooth.
Bring to a boil, then reduce to a simmer, stirring.
Spoon some of the hot sauce into the sour cream and stir until well-combined to temper. Stir it into the sauce over low heat until mixed.
Add the cooked meatballs to the skillet. Mix with the sauce and let them heat through.
Enjoy over mashed potatoes or egg noodles!