Sunday, February 11, 2018

Creamy Swedish Meatballs (With VIDEO)

Creamy Swedish Meatballs are a traditional Swedish dish with perfectly browned, flavorful homemade meatballs coated in a rich cream sauce. These are truly the best Swedish Meatballs Ever. Move over IKEA!  

This classic comfort food recipe is served over noodles for a hearty dinner your family will love.

http://www.theslowroasteditalian.com/2018/02/creamy-swedish-meatballs.html


Hi! We're Kat & Melinda from Home. Made. Interest. where we're all about easy recipes and simple entertaining. We're so excited to be contributors on The Slow Roasted Italian and we can't wait to share some of our favorite recipes with you!

These Creamy Swedish Meatballs are comfort food at it's finest. You start with homemade meatballs made with a mix of ground beef, ground pork, breadcrumbs, onions, and spices. It's the spices that make these meatballs so different. Nutmeg and allspice are used to give the meatballs a sweet, spicy taste that sets them apart from your classic Italian meatball. To cook the meatballs you pan fry them until they are perfectly browned and cooked through. Then they go into that rich creamy sauce.

Oh that sauce! It's what dreams are made of. This creamy brown sauce is similar to gravy. Beef broth is added to a roux and whisked slowly until it because a smooth sauce. Then you add a bit of Worcestershire to give it some added flavor, and heavy cream to turn it into a luscious, rich, sauce that you're going to want to put on everything. Add your meatballs to it and let them cook in the sauce for a few minutes and you're ready to serve. I suggest serving them over egg noodles or mashed potatoes. Yum!



HELPFUL TIPS TO MAKE CREAMY SWEDISH MEATBALLS:

  • I highly recommend using a mixture of pork and beef for the meatballs but you can substitute with all beef if you prefer.
  • The size of the meatball will affect how long you need to cook it so make sure you test one to ensure they are fully cooked.
  • Don't have beef broth? You can substitute chicken broth in the sauce.

WHAT YOU WILL NEED TO MAKE CREAMY SWEDISH MEATBALLS:

  • Large skillet with a lid- I would suggest at least a 12-inch skillet for this recipe!
  • Whisk - Use a whisk to keep your sauce smooth and creamy.

Enjoy!

With love from our simple kitchen to yours. 

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See how easy these Creamy Swedish Meatballs are to make. Watch the video!!!


Creamy Swedish Meatballs
SERVES 4  |  PREP TIME 10 Min  |  COOK TIME 35 Min

8 ounces ground pork
8 ounces ground beef
1 medium yellow onion, finely diced
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons fresh parsley, finely chopped
3 tablespoons butter

Sauce
3 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
2 teaspoons Worcestershire sauce
1/4 cup heavy cream

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.

Place butter in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.

Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.

Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.

Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.

Add the meatballs to the sauce and cook them together for about 5 minutes.

Serve over egg noodles or mashed potatoes.

COOK'S NOTES:  If your skillet has too many burned bits after you finish cooking the meatballs you can wash it out before starting your sauce.

Recipe developed by Melinda Caldwell & Kat Jeter for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – All rights reserved
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9 comments:

  1. If you have burned bits sticking to the bottom of the pan, you probably used too high a heat ... but if they don't taste burned, deglaze the pan with a bit of the beef broth, and use them for a bit more flavor - don't throw them out!

    ReplyDelete
  2. Made this recipe, it was delicious

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 13, 2018 at 8:48 AM

      Awesome! We are so happy you enjoyed it!

      Delete
  3. Great recipe but instead of cream I added sour cream great touch. Try it!!!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 15, 2018 at 8:16 AM

      We are so happy you enjoyed it!!

      Delete
  4. Awesome dish! My sauce came out a little darker but the flavor was spot on. The spices in the meatballs really showed through. Served over egg noodles. I added onion slices and quartered mushrooms for the last simmer with the meatballs for more textures. Thanks for sharing!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 15, 2018 at 8:17 AM

      Thanks so much Carmelito Aglugub, we are so happy you enjoyed it!

      Delete
  5. I was worried about putting the nutmeg and allspice and if adding a them would be too strong but it was subtle and delicious. Deglazed the pan with a tablespoon of sherry and it was good!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 20, 2018 at 5:22 PM

      Thanks! We are do happy you enjoyed it!

      Delete

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