30 Minute Meal: Swedish Meatballs + Learn How To Turn Dinner Into A Freezer Meal

Meatballs, smothered in a creamy gravy served over egg noodles – the perfect kid-friendly meal!  And, it’s ready in only 30 minutes!

I love making meatballs.  They are super easy to make, I can get two meals out of one pound of ground beef, and everyone loves them.  The recipe for Swedish Meatballs is pretty close to the recipe I used for the patties for Salisbury Steak, I just switched up the seasoning a little bit, and I added some cream to the gravy.

Now that Joey has teeth, he’s eating the same thing for dinner as us.  We got a lot of mmmmms with this dinner, and you will too!

To make the meatballs, I started with my basic meatball recipe, a pound of ground beef, an egg, about 1/3 cup of panko bread crumbs, 2 tbsp fresh parsley, 1/2 tbsp salt and 2 tsp black pepper.  To change up the meatballs a little for this recipe, I added about 1 tbsp of grated onion.  Yeah, your eyes are going to water, but the onions are what take these meatballs from good to great!

Next, I make the creamy gravy.  Make sure to scrape up all those browned bits at the bottom of the pan you cook your meatballs in to give the sauce even more flavor.

We serve our Swedish Meatballs over egg noodles, but you can serve them with mashed potatoes too.  Anthony likes his this way, but then again, he just can’t resist my mashed potatoes!

Swedish Meatballs make a pretty awesome Freezer Meal too!  To make these a freezer meal, prepare and cook the meatballs, and freeze in a single layer on a baking sheet lined with parchment paper.  Freeze completely and transfer to a labeled, gallon size  ziplock bag.  For sauce, melt butter in the same pan you cooked meatballs in until shimmering.  Add flour, salt and pepper and cook for 1 minute, whisking constantly.  Add 1 tbsp dijon mustard and 2.5 cups of beef broth to pan, and whisk to combine until smooth.  Remove from heat and let cool completely.  Once cooled, transfer to a labeled quart size bag, and freeze flat.  Once frozen, add the sauce to the bag with the meatballs.  The recipe below calls for 2 cups broth and 1 cup cream, but the cream doesn’t freeze well in this sauce, so you will be adding it when you re-heat this meal.  To cook meal, defrost sauce and over medium-high heat, add to a large, deep pan.  Bring to a boil, then reduce heat to low and add 1 cup heavy cream.  Whisk until smooth and add meatballs to pan.  Cover with a lid and let cook 15-20 minutes, until meatballs are warmed through.  Serve over cooked egg noodles.

Category, DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp olive oil
For Meatballs
 1 lb ground beef
  cup panko bread crumbs
 1 egg
 2 tbsp fresh parsley, minced
 1 tbsp grated onion
 ½ tbsp salt
 2 tsp black pepper
For Sauce
 4 tbsp butter
 3 tbsp all purpose flour
 2 cups beef broth
 1.50 cups heavy cream
 2 tsp salt
 1 tsp black pepper
 1 tbsp dijon mustard
 23 tbsp fresh parsley, minced

1

In a large bowl, combine all ingredients for meatballs until just combined. Form into 20 meatballs. Make sure all meatballs are the same size so that they cook evenly.

2

In a large, deep skillet, over medium-high heat olive oil until shimmering. Working in batches, add meatballs to pan in a single layer, and cook for 3-4 minutes on each side until browned. Transfer to a large plate covered with foil.

3

Reduce heat to medium, and add butter to pan. Once melted add flour, salt and pepper, and whisk to combine. Cook, stirring frequently until it resembles wet sand - about 1 minute.

4

While whisking, add broth and dijon mustard to pan. Whisk until there are no more lumps, and gravy starts to thicken. Reduce heat to medium-low and whisk in heavy cream until smooth. Add meatballs back to pan in a single layer. Let simmer 3-5 minutes, until meatballs are warmed through. Sprinkle parsley over meatballs and sauce.

5

Serve meatballs over cooked egg noodles with a spoonful of gravy.

Ingredients

 2 tbsp olive oil
For Meatballs
 1 lb ground beef
  cup panko bread crumbs
 1 egg
 2 tbsp fresh parsley, minced
 1 tbsp grated onion
 ½ tbsp salt
 2 tsp black pepper
For Sauce
 4 tbsp butter
 3 tbsp all purpose flour
 2 cups beef broth
 1.50 cups heavy cream
 2 tsp salt
 1 tsp black pepper
 1 tbsp dijon mustard
 23 tbsp fresh parsley, minced

Directions

1

In a large bowl, combine all ingredients for meatballs until just combined. Form into 20 meatballs. Make sure all meatballs are the same size so that they cook evenly.

2

In a large, deep skillet, over medium-high heat olive oil until shimmering. Working in batches, add meatballs to pan in a single layer, and cook for 3-4 minutes on each side until browned. Transfer to a large plate covered with foil.

3

Reduce heat to medium, and add butter to pan. Once melted add flour, salt and pepper, and whisk to combine. Cook, stirring frequently until it resembles wet sand - about 1 minute.

4

While whisking, add broth and dijon mustard to pan. Whisk until there are no more lumps, and gravy starts to thicken. Reduce heat to medium-low and whisk in heavy cream until smooth. Add meatballs back to pan in a single layer. Let simmer 3-5 minutes, until meatballs are warmed through. Sprinkle parsley over meatballs and sauce.

5

Serve meatballs over cooked egg noodles with a spoonful of gravy.

Swedish Meatballs

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