Swedish Meatballs

• servings: 6
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Meatballs

1 pound ground beef

1/4 cup panko bread crumbs

1 tablespoon parsley, chopped

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

¼ cup onion, finely chopped

½ teaspoon garlic powder

⅛ teaspoon pepper

½ teaspoon salt

1 egg

1 tablespoon olive oil

1 tablespoon butter

Sauce

4 tablespoons butter

3 tablespoons flour

2 cups beef broth

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

Salt and pepper to taste

Directions

In a medium-sized bowl, combine 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, ¼ cup onion, ½ teaspoon garlic powder, ⅛ teaspoon pepper, ½ teaspoon salt, and 1 egg. Mix until combined.

Roll into 12 large meatballs or 20 small meatballs. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.

Add 4 tablespoons butter and 3 tablespoons flour to the skillet and whisk until it turns brown. Slowly stir in 2 cups beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste.

Add the meatballs back to the skillet and reduce to a simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.