Swedish meatballs are the epitome of comfort food, warming heart and soul. We’ve re-worked the umami in this recipe a little. Save yourself a trip to Ikea and make some of these at home!
Ingredients
- ¾ cup panko
- 1 medium onion, grated
- 2 large eggs, lightly beaten
- ¼ cup fresh parsley, minced
- ½ tsp garlic powder
- 1 ½ tsp pepper, divided
- 1 tsp salt, divided
- 2 lb ground beef or 1 ½ lb ground beef and ½ lb ground pork
- 3 Tbsp all-purpose flour
- 1 cup heavy cream
- 2 tsp fresh thyme leaves, chopped
- 2 ½ cups low sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Directions
- In a large bowl, combine panko, onion, eggs, 1 tsp pepper, ¾ tsp salt, garlic powder and parsley. Gently mix in ground meat.
- Shape mixture into 1 ½-inch meatballs and brown in batches in a large skillet over medium heat. Remove meatballs with slotted spoon to drain on paper towels, reserve drippings in skillet.
- Stir flour into drippings, cooking over medium-high heat until light brown and fully incorporated without lumps. Slowly whisk in heavy cream until smooth. Stir in beef broth, spices, Worcestershire, Dijon, ½ tsp pepper and ¼ tsp salt. Bring to a boil and cook/stir until thickened.
- Reduce heat and return meatballs to pan. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 15-20 minutes. Adjust salt/pepper as needed.
- Serve with noodles, mashed potatoes or your choice of starch.