Print

Swedish Meatballs with Creamy Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

Classic Swedish Meatballs cooked in a creamy, savory sauce made with beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Tender meatballs feature a blend of ground beef, panko crumbs, aromatic spices, onion, and parsley, pan-seared to golden perfection and simmered in a rich gravy. This comforting dish is ideal served over egg noodles or mashed potatoes, perfect for a hearty family meal ready in 30 minutes.

Ingredients

Meatballs

  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Gravy Sauce

  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Combine: In a medium-sized bowl, mix together the ground beef, panko bread crumbs, chopped parsley, ground allspice, ground nutmeg, finely chopped onion, garlic powder, black pepper, salt, and egg until all ingredients are well blended to form the meatball mixture.
  2. Shape Meatballs: Roll the mixture into 12 large meatballs or 20 smaller ones, depending on your preferred serving size.
  3. Cook Meatballs: Heat olive oil and butter in a large skillet over medium-high heat. Add the meatballs and cook for 7 to 8 minutes, turning frequently to brown all sides evenly and ensure the meatballs are cooked through. Once done, transfer them to a plate and cover loosely with foil to keep warm.
  4. Prepare Gravy: In the same skillet, melt 4 tablespoons of butter. Whisk in the flour and cook, stirring continuously until the mixture becomes a light brown roux, about 2-3 minutes.
  5. Add Liquids and Seasoning: Gradually whisk in the beef broth and heavy cream to the roux. Stir in Worcestershire sauce and Dijon mustard. Continue to cook over medium heat, stirring regularly, until the sauce simmers and thickens. Season with salt and pepper to taste.
  6. Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer for an additional 1 to 2 minutes, allowing the meatballs to absorb the flavors and warm through.
  7. Serve: Serve the Swedish meatballs hot, ideally over egg noodles or creamy mashed potatoes for a comforting meal.

Notes

  • For best texture, avoid overmixing the meatball mixture to keep them tender.
  • You can substitute ground pork for half of the beef for a more traditional Swedish flavor.
  • Panko bread crumbs provide a lighter texture; regular bread crumbs can be used as a substitute.
  • If the sauce is too thick, thin it with a little more beef broth or cream.
  • Serving suggestion: garnish with fresh parsley and accompany with lingonberry jam for an authentic touch.

Find it online: https://bitezly.com/swedish-meatballs-with-creamy-sauce-recipe/