These Swedish Meatballs are a show stopper. Whether you use them as horderves or have them for a meal served over noodles or rice, you will not be disappointed. The great thing about this recipe is you can always skip the sauce and use these meatballs for spaghetti and meatballs too.

Yields4 Servings

Meatballs
 1 lb ground beef
 ¼ cup panko bread crumbs
 1 tbsp freshly chopped parsley
 ¼ tsp ground allspice
 ¼ tsp ground nutmeg
  cup finely chopped onion
 ½ tsp garlic powder
 1 egg
 1 tbsp olive oil
 1 tbsp butter (I like Tillamook unsalted)
Sauce
 4 tbsp butter (I like Tillamook unsalted)
 3 tbsp flour
 2 cups beef broth
 1 cup heavy cream
 1 tbsp worcestershire sauce
 1 tsp dijon mustard

Meatballs
1

In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

2

Roll into desired sized meatballs. In a cast iron skillet (any skillet will do, I just prefer cast iron) heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Sauce
3

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken.

4

Add the meatballs back to the skillet and simmer for another 1-2 minutes.

5

If serving as a meal you can serve over noodles or rice.

Ingredients

Meatballs
 1 lb ground beef
 ¼ cup panko bread crumbs
 1 tbsp freshly chopped parsley
 ¼ tsp ground allspice
 ¼ tsp ground nutmeg
  cup finely chopped onion
 ½ tsp garlic powder
 1 egg
 1 tbsp olive oil
 1 tbsp butter (I like Tillamook unsalted)
Sauce
 4 tbsp butter (I like Tillamook unsalted)
 3 tbsp flour
 2 cups beef broth
 1 cup heavy cream
 1 tbsp worcestershire sauce
 1 tsp dijon mustard

Directions

Meatballs
1

In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

2

Roll into desired sized meatballs. In a cast iron skillet (any skillet will do, I just prefer cast iron) heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Sauce
3

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken.

4

Add the meatballs back to the skillet and simmer for another 1-2 minutes.

5

If serving as a meal you can serve over noodles or rice.

Swedish Meatballs