Creamy Swedish Meatballs
 
Prep time
Cook time
Total time
 
This can easily be halved, but is delicious warmed up as leftovers.
Author:
Recipe type: Main
Serves: 24-48
Ingredients
  • 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
Instructions
  1. Mix all meatball ingredients until uniformly combined.
  2. 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.
  3. 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.
  4. Sauce:
  5. In a clean skillet, melt butter and whisk in the flour over medium-low heat until golden.
  6. Whisk in the beef broth over medium-low heat until thickened, about 5-7 minutes.
  7. Whisk in the Worcestershire sauce, cream and Dijon mustard.
  8. Add in the meatballs and simmer for about 5 minutes.
  9. Serve over egg noodles, mashed potatoes, rice or mashed cauliflower.
  10. Garnish with more parsley and enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/creamy-swedish-meatballs/