If you are in need of some comfort food, this would be it ! Creamy Swedish Meatballs can cause you to mellow out after a stressful day. Many recipes I referenced mentioned those available at IKEA. I’ve never tasted those, but evidently they are something to rave about. WE were quite satisfied with these and warmed up, they still hit the spot. Today I was craving some so I warmed up some for lunch. My grandson, who was awaiting the start of his first day of kindergarten, ran to me like a little bird with his mouth open wide asking for more. Perhaps I will have to make more for him and his family as they adjust to the craziness of the start of another school year. All I can say is, I’m glad I retired from teaching and now have more time do special things for MY family.
The meatballs are first on the agenda. Combine all of the ingredients until uniformly combined. I find using your hands seems to work the best, even though it’s a bit gross to feel, but you are going to roll them up the meatballs with your hands later anyway, right? Choose whatever way is best for you.
Now, you have some variations for cooking the meatballs. One way would be to brown them in a skillet . Another option would be to broil them in the oven which is what I do with my Italian Meatballs. My choice is broiling since it cooks off a lot of the fat. Make sure to use a thermometer to check temperature. It should be at least 160-165 degrees. The meatballs can be removed from that greasy mess before adding it to the sauce onto paper towels to absorb any other excess fat. (*These meatballs were made with a cookie scoop and I think they are the best size for serving.) If you want them bigger, you could use a large scoop and it would make about 24 large meatballs.
Next, is the sauce. Make a roux with the butter and flour. Whisk while it bubbles on low heat. Allow it to acquire a golden color before adding the beef broth. My favorite beef broth is that made with Better than Bouillon Beef Base. This jar, along with many of it’s other varieties, have a special place in my fridge ready to use at a moments notice. These last a while and their flavor is amazing.
After broth is added and it appears to thicken. about 5-7 minutes, whisk in the cream and Worcestershire sauce. Add in the meatballs and simmer while spooning sauce over them. Stir gently to circulate them within the sauce. Garnish with additional chopped fresh parsley before serving.
My favorite way to serve them is over eggs noodles as the sauce seems to permeate the noodles with great flavor. You could serve them over mashed potatoes or even some mashed cauliflower. You pick ! These are crazy delicious and oh so satisfying! According to those who know the IKEA experience, they are served with this sauce. The lingonberry is grown in Northern Europe. The note on the side of this jar indicates it brings out the best in poultry, pork or wild game dishes. You can even use it as a topping on ice cream or pancakes, it recommended. This sauce reminds me a little of cranberry sauce, but sweeter. Enjoy!
Prep time:
Cook time:
Total time:
Serves: 24-48
- Meatballs:
- 1 pound ground pork
- 1 pound ground chuck
- 1 c. finely chopped onion
- ½ c. Panko bread crumbs
- 2 large eggs, beaten
- ½ t. Kosher salt
- ½ t. black pepper, freshly ground
- ¼ t. nutmeg
- ¼ t. allspice
- 2 T. fresh parsley, finely chopped
- Sauce:
- ¼ c.butter
- ¼ c. flour
- 4 c. beef broth ( I used Better than Bouillon brand.)
- 2 t. Worcestershire sauce
- ¼ c. heavy cream
- 1 t. Dijon mustard
- Mix all meatball ingredients until uniformly combined.
- Use a cookie scoop to obtain about 48 equally sized meatballs. Roll between the palms of your hands. If you want larger meatballs, use a large scoop for approximately 24 meatballs.
- Place meatballs on a lined baking sheet. Broil on a rack placed in the top ⅓ of the oven for about 5-8 minutes until they just start to brown. Internal temperature should be 160-165 degrees, at least. Remove from pan onto a paper towel to remove any other excess fat. Set aside.
- Sauce:
- In a clean skillet, melt butter and whisk in the flour over medium-low heat until golden.
- Whisk in the beef broth over medium-low heat until thickened, about 5-7 minutes.
- Whisk in the Worcestershire sauce, cream and Dijon mustard.
- Add in the meatballs and simmer for about 5 minutes.
- Serve over egg noodles, mashed potatoes, rice or mashed cauliflower.
- Garnish with more parsley and enjoy!
