Swedish Meatballs

Swedish Meatballs
With the chilly weather the last few days I was craving some comfort food and it's hard to beat these Swedish meatballs! You really can't go wrong with easy to make balls of meat smothered in a tasty gravy! I like to start these beef meatballs off with bacon, yes, bacon! It adds an amazing smoky flavour to the meatballs and you use the bacon dripping to cook the onions in addition to the actual bacon! The meatballs are made with a base of ground beef along with the standard egg and breadbcrumbs to hold them together and they are further flavoured with garlic, Worcestershire sauce and an assortment of spices. The gravy that the meatballs are served in are made with the drippings from the meatballs after they have been browned in a pan along with butter and beef broth so its a nice and simple gravy but it's also just packed with flavour! I like to serve these Swedish meatballs over buttered egg noodles, or rice, or quinoa, etc.

Swedish Meatballs

Swedish Meatballs

Swedish Meatballs

Swedish Meatballs

Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

Swedish Meatballs

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 4

Simple and tasty meatballs in a cream sauce that's just packed with flavour!


ingredients
  • 4 slices bacon, chopped
  • 1 small onion, finely diced
  • 1 pound ground beef
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs (gluten-free for gluten-free)
  • 6 cloves garlic, grated
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup sour cream (or heavy cream)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • salt and pepper to taste
directions
  1. Cook the bacon in a pan and set aside before cooking the onion in the bacon drippings until tender.
  2. Mix the ground beef, bacon, onion, egg, breadcrumbs, garlic, Worcestershire sauce, allspice, nutmeg, cardamom, salt and pepper and form into 1-2 tablespoon meatballs.
  3. Cook the meatballs in a large skillet over medium heat until lightly browned on all sides and set aside. (You may need to work in batches.)
  4. Melt the butter in the skillet, sprinkle in the flour and cook until lightly golden brown.
  5. Add the broth and deglaze by scraping all of the brown bits off the bottom of the pan with a wooden spoon while the broth sizzles.
  6. Add the cream, Worcestershire sauce, mustard and meatballs, season with salt and pepper to taste and simmer until the sauce has thickened, about 5-10 minutes before enjoying!
Nutrition Facts: Calories 454, Fat 17.4g (Saturated 7.7g, Trans 0), Cholesterol 167mg, Sodium 525mg, Carbs 25.9g (Fiber 1.5g, Sugars 5.3g), Protein 42.2g
Nutrition by: Nutritional facts powered by Edamam

7 comments:

Jenny said...

These look so great Kevin!!

Maria Lichty said...

My boys love meatballs!

Dana Brock said...

Can't wait to try these! Love your recipes, keep up the great work!

Anonymous said...

I lived in Scandinavia for nearly 30 years, so I can tell you that these meatballs are NOT Swedish. Swedish meatballs comprise 1/2 beef, 1/3 pork and 1/3 veal. Other than the sauce (gravy),that is what makes them so special.

2pots2cook said...

Wherever these beauties came from, I love them. Thank you and have a pleasant day !

Susan J. said...

I am so glad you made this recipe. I love Swedish meatballs, but have a hard time finding a recipe that doesn't add mushrooms (allergy). You come up with the best recipe. Thanks!

julie | table for two said...

Seriously the ultimate comfort meal! YUM!!!

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