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Swedish Meatballs

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

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.