Best Swedish Meatballs Recipe and It’s Easy, too!

The first time I made this Swedish meatballs recipe, I asked my granddaughter to taste test.  She kept coming back for more.  I wasn’t sure we were going to have enough left for dinner!

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Swedish Meatballs

Meatballs:

• 1 pound ground beef
• 1/4 cup Panko breadcrumbs
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup onion – chopped
• 1 Tablespoon parsley – chopped
• 1 egg
• 1 Tablespoon olive oil
• 1 Tablespoon butter

Sauce:

• 4 Tablespoons butter
•  3 Tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon Mustard

Directions:

Add the cream and whisk well.

Return the meatballs to the pan.

Return the meatballs to the pan and simmer for 10 minutes.  (There’s one missing.  Yes, I taste-tested one.)

Taste the sauce and add salt and pepper if needed.  Serve with fettuccine or noodles.  Garnish with freshly chopped parsley.  We served the meatballs over Antico Pastificio Umbro Fettuccine Egg Pasta.

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recipe

Yield: 28 meatballs

Swedish Meatballs

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

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Ingredients

Meatballs

• 1 pound ground beef
• 1/4 cup Panko breadcrumbs
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup onion - chopped
• 1 Tablespoon parsley - chopped
• 1 egg
• 1 Tablespoon olive oil
• 1 Tablespoon butter

Sauce

• 4 Tablespoons butter
• 3 Tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon Mustard

Instructions

1. Measure breadcrumbs, nutmeg, allspice, garlic powder, salt, pepper, and parsley into a medium-sized bowl, and stir together. 
2. Mix in the onion and egg.
3. Then, add the meat and combine.  I use a fork for this.  Don't overwork it.  You can use your hands for this step if you like.
4. Shape into 28 small meatballs. 
5. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a heavy skillet.  Brown the meatballs and cook through.
6. Remove the meatballs from the skillet and tent with aluminum foil.
7. Melt 1/4 cup of butter in the skillet.
8. Then, whisk in 3 Tablespoons of flour picking up all the fond in the bottom of the skillet.
9. This step will help to create a roux that will thicken your sauce. Be sure to whisk the flour constantly to avoid any lumps. Don't forget to scrape up all the brown bits from the bottom of the skillet, as they are packed with flavor and will enhance the taste of your dish.
10. Continue whisking while pouring the broth into the roux and then, whisk in the heavy cream.  Continue whisking until the mixture comes to a boil.
    
11. Return the meatballs to the pan. and simmer for 5 minutes to reheat the meatballs.

Taste the sauce and add salt and pepper if needed.  Serve with fettuccine or noodles.  Garnish with freshly chopped parsley.