Swedish Meatballs
Swedish meatballs are popular due to their flavorful profile, comforting appeal, and versatile serving options, making them a beloved culinary delight enjoyed by people around the world.
Servings: 6
Ingredients
For the Meatballs:
- 1 tablespoon butter
- 1 pound of ground beef (80/20 fat ratio)
- ⅓ cup seasoned bread crumbs
- 1 teaspoons dry basil
- ½ teaspoon onion powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 egg
For the Sauce:
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 tablespoon Soy sauce
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¾ cup heavy cream
Instructions
To make the meatballs:
- In a mixing bowl, mix ground chuck, bread crumbs, dry basil, onion powder, ground allspice, black pepper, and salt. Mix until all ingredients are combined.
- Add the egg and mix until incorporated with the meat mixture.
- Using a small cookie scoop (about 2 teaspoons), scoop the meat into balls. Roll the balls in the palm of your hands.
- Place the rolled balls on a plate.
- Preheat a skillet, I used a Staub braiser, and add the butter.
- Once the butter is melted, cook the meatballs. You may need to do it in a few batches.
- Move the meatballs around to brown all sides. (8 to 10 minutes)
- Once cooked, set aside.
To make the sauce:
- In a saucepan, over medium heat, melt the butter.
- Add the flour and whisk until you have a thick paste.
- Slowly add the beef broth and whisk until combined.
- Add the soy sauce, onion powder, salt, and ground pepper. Whisk to combine.
- Finally add the heavy cream. Whisk and bring to a boil. Then reduce to simmer until the sauce thickens up about 4 to 5 minutes.
- Pour the sauce into a skillet, add the sauce and bring to a boil.
- Add the cooked meatballs and coat them with the sauce. Warm it up until the meatballs are heated through.
- Serve over rice, pasta noodles, or mashed potatoes.
- Serve and Enjoy!
Notes
- Add some fresh herbs when serving like parsley or some fresh grated cheese. Serve the meatballs dry as an appetizer.
- If you are mixing ground beef and ground sausage, make sure the meatballs are cooked to 165 degrees F internal temperature.
- I like to use 80-20 ground beef because if I am using leaner ground beef, there is not enough fat for the ball to stick together
- Keep the meatballs in the fridge for up to 4 days. You can freeze the uncooked meatballs for up to 60 days in a freezer safe bag.
- Change the spices, add some chili powder or red pepper flakes. Add some lemon pepper instead of ground pepper.
Nutrition
Serving: 1 of 6 servings | Calories: 246kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 359mg | Potassium: 234mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 112IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 2mg
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