Swedish Meatballs

The moment the creamy sauce blankets the tender meatballs, magic happens. The balance of aromatic allspice and nutmeg in the meatballs adds a subtle warmth, perfectly complemented by the richness of the sauce. This dish delivers a delightful mix of textures: the delicate crunch of browned meatballs and the silky smoothness of the velvety sauce. Paired with mashed potatoes or noodles, it’s a comforting, heartwarming meal that tastes like home.

Ingredients:

• For the Meatballs:
  • 1 pound minced beef
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 egg
• For the Sauce:
  • 1 tablespoon olive oil
  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

  • Directions

    1. Prepare the Meatballs:
       In a large mixing bowl, combine the minced beef, Panko breadcrumbs, parsley, ground allspice, ground nutmeg, chopped onion, garlic powder, pepper, salt, and egg. Mix thoroughly using your hands or a fork until all ingredients are well blended. Roll the mixture into small, evenly sized balls, about 1 inch in diameter, and set aside on a plate.
    2. Cook the Meatballs:
       Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook them for 6–8 minutes, turning occasionally, until browned on all sides and cooked through. Once done, transfer the meatballs to a plate lined with paper towels and set them aside.
    3. Prepare the Sauce:
       In the same skillet, melt 5 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring continuously, until the mixture turns golden brown and forms a roux. Gradually add the beef broth, whisking constantly to prevent lumps. Allow the mixture to come to a simmer.
    4. Finish the Sauce:
       Reduce the heat to low, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until thickened and creamy.
    5. Combine the Meatballs and Sauce:
       Return the cooked meatballs to the skillet, ensuring they are coated with the sauce. Simmer the meatballs in the sauce for an additional 5 minutes to allow the flavors to meld together.
    6. Serve:
       Serve the Swedish meatballs warm over mashed potatoes, buttered egg noodles, or steamed rice. Garnish with fresh parsley for an added touch.