The Best Swedish Meatballs are smothered in the most
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
Ingredients
- 1 pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon parsley, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Pepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
Instructions
- In a medium-sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
- 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.
- Add 4 Tablespoons butter and flour to skillet and whisk until it
turns brown . Slowly stir in beef broth and heavy cream. Add and dijon mustard and bring to a simmer until sauce startsworchestershire sauceto thicken . Salt and pepper to taste. - Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.