I can remember eating these from the time I was little. I honestly can’t remember who it was that passed on the recipe, but I do know these Swedish Meatballs were always part of a Christmas Eve gathering we attended every year when I was a kid.
Making your own meatballs is easy, doesn’t take that long and they taste so much better than frozen meatballs. Even if you don’t make the meatballs yourself, you should at least try them with this sauce!
Here are my ingredients…. except for the sour cream… how I forgot to include this I don’t know but if you’ve read any of our posts, you know my forgetfulness is nothing new lol.
You begin by adding the bread crumbs, milk, cream, egg, garlic, salt & pepper and allspice to a large bowl, mix it all together and then let it sit for about 10 minutes to soften the bread crumbs.
Now you add the ground beef and parsley and mix it all together by fork and hand, until completely combined.
Now it’s time to roll the meatballs. Take about 1 tbsp. of the meat mixture and roll it into a meatball shape. I put mine on a sheet of parchment paper on a cookie sheet until I am ready to actually cook them. You could also freeze them at this point to make another day. (I have done this with the sauce as well).
Next I added the olive oil and 1 tbsp. of the butter/margarine to my frying pan and heat it up.
I cooked the meatballs over medium high heat in two batches because they wouldn’t all fit at once.
When the meatballs are cooked, I place them in an aluminum foil lined pan and place them in the oven at 300 degrees, covered while I make the sauce.
To make the sauce: Add the second amount of butter/margarine to the frying pan without cleaning it first and let it melt before mixing in the flour.
Now add the broth, Dijon mustard, salt & pepper and soya sauce and stir until thickened.
Then add the cream and sour cream and whisk to combine.
Remove the meatballs from the oven and divvy up among the plates and top with a generous amount of the sauce. I like to serve these with boiled potatoes (boiled in a mixture of half water, half chicken broth, minced garlic and dill) and vegetables!
Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 4
- 1 1/2 lbs. lean ground beef
- 1/3 cup bread crumbs
- 1/3 cup milk
- 2 tbsp. cream
- 1 egg
- 2 tsp. minced garlic
- 1/4 tsp. salt
- pepper to taste
- 1 tbsp. parsley
- 1 tbsp.. butter/margarine
- 2 tsp. olive oil
- 1/3 cup butter/margarine
- 3 tbsp. flour
- 2 cups beef broth
- 2 tsp. soya sauce
- 1 tbsp. Dijon mustard
- salt and pepper to taste
- Preheat oven to 300 degrees. Line baking pan with aluminum foil and lightly grease. Line cookie sheet with parchment paper.
- In a large bowl, add bread crumbs, milk, cream, egg, minced garlic, salt and pepper. Stir and let stand about 10 minutes to soften bread crumbs.
- Add ground beef and parsley and mix by fork and hand until really well combined.
- Shape beef mixture into meatballs.
- In frying pan, heat first amount of butter/ margarine and olive oil.
- Cook meatballs on medium high heat in batches until fully cooked.
- Place cooked meatballs in foil lined pan and place in oven while sauce is made.
- To make sauce: Add second amount of butter/ margarine to frying pan allow to melt over medium heat.
- Add flour and mix to fully combined.
- Add broth, Dijon mustard, soya sauce, salt & pepper and whisk until thickened.
- Add cream and sour cream and allow to heat through.
- Remove meatballs from oven and divvy up between plates.
- Spoon a generous amount of sauce over meatballs and serve.