The Best Swedish Meatballs
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had! Author: Alyssa Rivers Total Time: 30 minutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 421
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 421
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 onions finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1 egg
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 style mustard
salt to taste
pepper to taste
Directions:
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 worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to 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.
Source: therecipecritic.com
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 worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to 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.
Source: therecipecritic.com