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Best Ever Swedish Meatballs

This recipe can double as an appetizer or full meal. If serving as a meal then plate over rice or pasta. Double or triple this recipe to feed a hungry party crowd!

These Best Ever Swedish Meatballs will be the hit at any potluck or party! MarlaMeridith.com #recipe #appetizer #meatballs
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
For the meatballs
 1 pound 85% ground beef
 1/4 cup panko bread crumbs
 1/4 cup onion, finely chopped
 1 tbsp parsley, chopped
 1/4 tsp ground nutmeg
 1/4 tsp ground cinnamon
 1/2 tsp garlic powder
 1/2 tsp ground pepper
 1/2 tsp salt
 1 large egg, whisked
For the gravy
 1 tbsp olive oil
 5 tbsp butter
 3 tbsp flour
 2 cups low sodium beef broth
 1 cup heavy cream
 1 tbs Worcestershire sauce
 splash of dry white wine
 salt and pepper to taste
1

in a large bowl, with clean hands, combine all of the ingredients for the meatballs. Make sure everything is well incorporated.

2

Have a sheet pan handy, roll 1 1/2 inch meatballs and set them onto the baking sheet.

3

Over a medium flame, heat the olive oil and 1 tbsp of the butter in a 12 inch cast iron skillet or dutch oven. In batches brown the meatballs on all sides. Place cooked meatballs on a clean plate.

4

Once all the meatballs have been browned, whisk the rest of the butter with the flour. Whisk in the broth, cream, Worcestershire, and wine. Cook until the sauce has a chance to thicken a bit. Add salt and pepper to taste. Place the meatballs back in the pot, stir and simmer for a few minutes until the meatballs are hot. Top finished meatballs with more chopped fresh parsley & serve immediately.

Ingredients

For the meatballs
 1 pound 85% ground beef
 1/4 cup panko bread crumbs
 1/4 cup onion, finely chopped
 1 tbsp parsley, chopped
 1/4 tsp ground nutmeg
 1/4 tsp ground cinnamon
 1/2 tsp garlic powder
 1/2 tsp ground pepper
 1/2 tsp salt
 1 large egg, whisked
For the gravy
 1 tbsp olive oil
 5 tbsp butter
 3 tbsp flour
 2 cups low sodium beef broth
 1 cup heavy cream
 1 tbs Worcestershire sauce
 splash of dry white wine
 salt and pepper to taste

Directions

1

in a large bowl, with clean hands, combine all of the ingredients for the meatballs. Make sure everything is well incorporated.

2

Have a sheet pan handy, roll 1 1/2 inch meatballs and set them onto the baking sheet.

3

Over a medium flame, heat the olive oil and 1 tbsp of the butter in a 12 inch cast iron skillet or dutch oven. In batches brown the meatballs on all sides. Place cooked meatballs on a clean plate.

4

Once all the meatballs have been browned, whisk the rest of the butter with the flour. Whisk in the broth, cream, Worcestershire, and wine. Cook until the sauce has a chance to thicken a bit. Add salt and pepper to taste. Place the meatballs back in the pot, stir and simmer for a few minutes until the meatballs are hot. Top finished meatballs with more chopped fresh parsley & serve immediately.

Best Ever Swedish Meatballs

~ Marla Meridith

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