Delicious Swedish Meatballs

These Delicious Swedish meatballs have a ton of flavor and are covered in the most incredible thick, creamy sauce. You’ll realize very soon that they are the best you’ve ever tasted!

Swedish Meatball Ingredients

These meatballs are really flavorful and simple to prepare! This is not a big list to scare you. The majority of the components are probably already in your kitchen! For all of the precise measurements, see the recipe card included at the bottom of the article.

Swedish Meatballs

1. Ground beef: The primary source of protein that gives the meatballs their taste and texture.
2. Panko bread crumbs: Helps tie the meatballs together and adds lightness.
3. Parsley: I add some fresh parsley to improve the flavor.
4. Ground allspice: Brings in a taste that is warm and somewhat sweet.
5. Ground nutmeg: Adds a little toasty, nutty taste that goes well with the steak.
6. Onion: Surprisingly, this gives the meatballs a hint of sweetness.
7. Garlic powder: Garlic is a guaranteed hit!
8. Pepper: This generates a little heat.
9. Salt: All of the tastes of the components in the Swedish meatballs are enhanced by the salt.
10. Egg: Serves as a binder to keep the mixture of meatballs together.
11. Olive oil: Used to brown the meatballs while cooking them and providing flavor.
12. Butter: Enhances flavor and aids in the meatballs‘ browning.

Swedish Meatball Sauce

1. Butter: Provides richness by forming the sauce’s basis.
2. Flour: When combined with butter to make a roux, the flour aids in the sauce’s thickening.
3. Beef broth: Creates the sauce’s liquid foundation and intensifies the taste.
4. Heavy cream: Gives a rich taste and a creamy mouthfeel.
5. Worcestershire sauce: Gives the sauce a savory, tart depth.
6. Dijon mustard: Adds a little of acidity to the sauce without being overpowering.
7. Salt and pepper: Necessary for seasoning and harmonizing the sauce’s tastes.

Delicious Swedish Meatballs Recipe

Dinner will be ready quickly and easily with only a few minutes of preparation and cooking!

• Combine beef, egg and seasonings: Ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg should all be placed in a medium-sized basin and mixed well.
• Roll and cook: Form into 20 little or 12 big meatballs. Heat one tablespoon of butter and olive oil in a big skillet. Add the meatballs and heat, rotating often, until cooked through and browned on both sides. Move to a plate, then tent with foil.
• Make the sauce: In a pan, combine 4 Tablespoons butter and flour; stir until browned. Add heavy cream and beef broth and stir slowly. When the sauce begins to thicken, add the dijon mustard and worchestershire sauce and boil. To taste, add salt and pepper.
• Add meatballs and simmer: Return the meatballs to the skillet, then cook them for one or two more minutes. Serve with rice or egg noodles.