Just prior to the holidays, I received a request if I had a recipe for Swedish Meatballs. Swedish Meatballs, absolutely I have a recipe from my Swedish mom’s recipe file. I can’t believe I have not written about Swedish Meatballs prior to today. Swedish Meatballs are cooked in a rich creamy gravy made with beef broth and cream. These are comfort food memories for me and after trying them, I think you will agree!
Swedish Meatballs
Ingredients
- 1 cup fresh breadcrumbs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- salt and pepper
- 4 tablespoons butter, divided
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup milk
- 1 large egg
- 1 pound ground pork
- 1 pound ground beef
- 1/4 cup minced Italian parsley
- 3 1/2 tablespoons flour
- 2 cups beef broth
- 1/4 teaspoon espresso powder
- 1/3 cup heavy cream
Instructions
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Preheat oven to 400 degrees. Line a baking sheet with foil, spray with non-stick spray. In a mixing bowl combine bread crumbs, nutmeg, ginger, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, milk. Toss with a fork, set aside. Cook onion in butter, until tender. Combine bread crumb mixture, onions, egg, parsley and meat. Toss with a fork until well blended. Scoop meat and roll into balls approximately 2 tablespoons and place on prepared baking sheet. Bake meatballs in preheated oven for 18 – 22 minutes or until brown. In the saucepan you cooked the onions, melt the remaining 2 tablespoons of butter. Add flour and cook until bubbly. Whisk in the broth and cream, add espresso powder, salt and pepper to taste. Bring to a simmer, stir until thickened. Add the meatballs to the sauce and simmer for 10 – 15 minutes, stir frequently. Serve meatballs over egg noodles, sprinkle with parsley.
I read this recipe and began salivating. Thank you for sharing just in time for super bowl…raising the bar for super bowl Sunday!
Thanks so much for answering my request. So yummy…perfect!
Thanks for the note – every time I make them I think of my Swedish mother – enjoy!