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Swedish Meatballs in Creamy Sauce Recipe

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4 from 89 reviews

Classic Swedish Meatballs served in a rich, creamy sauce made with beef broth, heavy cream, and sour cream. This comforting dish combines ground beef seasoned with traditional spices like allspice and nutmeg, browned to perfection and simmered in a flavorful sauce. Perfect to serve over egg noodles, mashed potatoes, or rice for a hearty meal.

Ingredients

Meatballs

  • 1 pound (453.6g) ground beef
  • ¼ cup (12.5g) Panko bread crumbs
  • 1 tablespoon (4g) parsley, chopped
  • ¼ teaspoon (0.60g) ground allspice
  • ¼ teaspoon (0.50g) ground nutmeg
  • ¼ cup (29g) onion, finely chopped
  • 1 teaspoon (5g) garlic, minced
  • ¾ teaspoon (4g) salt
  • 1 teaspoon (2g) black pepper
  • 1 egg
  • 1 tablespoon (15ml) olive oil

Sauce

  • 3 tablespoon (42g) butter
  • 3 tablespoon (30g) flour
  • 2 cup (500ml) beef broth
  • ¼ cup (60g) heavy cream
  • 2 teaspoon (10g) garlic powder
  • 2 teaspoon (10g) thyme (optional)
  • 1 tablespoon (17g) Worcestershire sauce
  • 1 teaspoon (5g) Dijon mustard
  • ¼ cup (57.5g) sour cream
  • Salt and pepper, to taste

Instructions

  1. Prepare the Meatball Mixture: Combine ground beef, Panko bread crumbs, chopped parsley, ground allspice, ground nutmeg, finely chopped onion, minced garlic, salt, black pepper, and egg in a medium-size mixing bowl. Mix well using a spatula until thoroughly combined to ensure even seasoning.
  2. Form the Meatballs: Roll the meat mixture into 12 large or 16 small meatballs, shaping them evenly to ensure uniform cooking.
  3. Brown the Meatballs: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the meatballs in batches to avoid overcrowding, cooking them while turning continuously until browned on all sides and cooked through. This process seals in the juices and adds flavor.
  4. Make the Cream Sauce: Remove meatballs momentarily and add butter to the same skillet. Once melted, whisk in the flour until the mixture turns brown and smooth, forming a roux which will thicken the sauce.
  5. Add Liquids: Slowly stir in beef broth and heavy cream, cooking for about a minute to blend and start thickening the sauce.
  6. Season the Sauce: Add garlic powder, thyme (if using), Worcestershire sauce, and Dijon mustard, stirring slowly until the sauce is well combined and smooth.
  7. Incorporate Sour Cream: Stir in sour cream until the sauce is evenly blended, creating a velvety texture and rich flavor.
  8. Simmer the Sauce: Bring the sauce to a boil then reduce heat and simmer for 5-7 minutes until it thickens. Taste and adjust seasoning with salt and pepper as needed.
  9. Combine Meatballs and Sauce: Return the browned meatballs to the skillet and simmer them in the sauce for another 1-2 minutes, allowing the flavors to meld perfectly.
  10. Serve and Garnish: Garnish with chopped parsley and serve immediately over your choice of egg noodles, mashed potatoes, or rice for a satisfying meal.

Notes

  • For smaller meatballs, increase the cooking time slightly to ensure they are cooked through.
  • If you prefer, substitute ground turkey or pork for beef for a different flavor profile.
  • Thyme is optional but adds a subtle herbaceous note that complements the sauce.
  • Serve immediately for best texture; leftovers can be refrigerated and reheated gently on stovetop.
  • Adjust thickness of sauce by varying flour quantity or cooking time to your preference.

Find it online: https://justsosavory.com/swedish-meatballs-in-creamy-sauce-recipe/