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Swedish Meatballs

Category30 Minute Meals [1], Beef [2]DifficultyBeginner
[3]
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 [4]