Swedish Meatballs
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Meatballs with a creamy, beefy, delicious gravy served over egg noodles. What’s not to like?
Swedish Meatballs
Category
Other Dishes
Persons
4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 1# Ground Beef
- ¾ cup bread crumbs
- 1 Tbsp chopped fresh parsley
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ cup onion finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- Pinch ground pepper
- 1 egg
- 1 Tbsp oil
- 5 Tbsp butter
- 3 Tbsp flour
- 2 cups beef broth
- 1 cup cream (no cream on hand? Whisk 1/3 cup of sour cream into ¾ cup of milk until smooth).
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon
- Salt & Pepper to taste
- Serve over egg noodles
Instructions
- In a bowl, combine the ground beef, bread crumbs, parsley, seasonings and egg. If the meat seems too wet yet you can add a little more bread crumbs.
- Roll into 16 to 20 meatballs. I like to take the entire loaf of meat, divide into two, divide each again into two, and then take each quarter and roll that into a sausage shaped roll – this makes it easy to cut into 4-5 pieces you can roll into meatballs.
- In a large skillet heat the oil and 1 Tbsp of butter.
- Cook the meatballs, turning them to brown them on all sides. Unless you have a very large skillet it will probably be best to do half of the meatballs at a time.
- Remove the meatballs and cover with foil to keep them warm, or put them into a 200 degree F oven.
- Add 4 Tbsp of butter to the skillet to melt.
- Add the flour and whisk until the roux is tan to brown.
- Add the beef broth and heavy cream.
- Add the Worcestershire Sauce and Dijon.
- Stir and simmer until it thickens.
- Add the meatballs back and stir through the sauce until heated through.
- Serve the meatballs and gravy over egg noodles. Garnish with dill or parsley.