Swedish meatballs

By Vijaya Selvaraju
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SERVES
3
 TO
4
TOTAL TIME

Ingredients

Meatballs

  • 1 tablespoon, butter
  • ½ small onion, finely grated
  • ½ pound, ground beef
  • ½ pound, ground pork
  • ¾ teaspoon, salt
  • ½ teaspoon, ground nutmeg
  • ¼ teaspoon, ground allspice
  • ½ teaspoon, black pepper
  • ¼ cup, panko bread crumbs
  • 3 tablespoons, olive oil

Sauce

  • 3 tablespoons, butter
  • ¼ cup, all purpose flour
  • 3 cups, beef broth
  • 1 teaspoon, dijon mustard
  • 1 teaspoon, worcestershire sauce
  • ½ cup, sour cream
  • Salt and pepper to taste
  • Chopped fresh parsley

Directions

  1. In a small frying pan, add butter and onions and sautee for 2-3 minutes until softened and translucent. Remove from heat and allow to slightly cool.
  2. In a bowl, combine remaining ingredients for meatballs (except olive oil) along with cooled onions. Mix to combine.
  3. Line a baking sheet with parchment paper. Pinch off little bits of the meat mixture and shape into a bite sized balls.
  4. Heat olive oil in a large frying pan on medium high heat. Add meatballs ensuring not to crowd the pan, and cook for 2-3 minutes on each side until browned all over and cooked through to the middle.
  5. In a medium frying pan on medium heat, add butter for sauce. Allow to melt and then whisk in flour. Cook for 2-3 minutes to cook out raw taste of flour.
  6. Slowly whisk in beef broth little by little to ensure no lumps. Allow to come to the simmer to thicken.
  7. Once thickened add dijon, worcestershire, sour cream, and salt and pepper to taste. Whisk and cook until thickened, about 2 minutes.
  8. Add cooked meatballs to pan with sauce, and stir to coat and warm through. Remove from heat and garnish with a sprinkling of parsley. 

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