Swedish Meat balls
Swedish Meat Balls
How did we land on this recipe today? Well, I had one pound of mince in the fridge and I already made pineapple chicken for tonight's dinner for my family. I can not have too much sweet so I knew I would have to make something else for me. I like a nice gravy, and I wanted something I can freeze for the future and I wanted to be able to have it on rice, as I am making rice for my family.
I used the recipe below as a frame. I always adapt things to whatever I have in the fridge. For example, I did not have a cup of cream, but I had some buttermilk and about a quarter cup of whipping cream. The next time I make it I will place everything in the food processor so it all gets more incorporated and softer. I used Italian bread crumbs, not panko. I had chicken broth so that is what I used instead of beef. Beef would have been better, but the chicken broth was amazing regardless.
The recipe uses one pound of beef mince. I think any ground meat will work. I had the mince, so that is what I used. I made about 15 meatballs. So based on that it is an economical meal. It could easily feed four adults. It would be good on pasta as well, or polenta.
- 1 pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon parsley, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Pepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
- 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 Worcestershire 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.