Swedish Meatballs Creamy Flavor (Print)
Tender Swedish meatballs in a creamy, savory sauce. Great with noodles or mashed potatoes.
# Ingredients:
→ For the Meatballs
01 -
1 lb ground beef
02 -
¼ cup panko bread crumbs
03 -
¼ cup milk
04 -
½ cup chopped onion
05 -
1 clove garlic, minced
06 -
1 tbsp fresh oregano, chopped or 1 tsp dry oregano
07 -
1 egg
08 -
1 tbsp olive oil
09 -
5 tbsp butter
10 -
3 tbsp flour
11 -
2 cups warmed beef broth
12 -
1 cup heavy cream
13 -
½ tbsp Worcestershire sauce
14 -
1 tsp Dijon mustard
15 -
½ tsp kosher salt
16 -
½ tsp pepper
# Directions:
01 -
Combine panko bread crumbs and milk in a small bowl. Let sit for 10 minutes to absorb milk. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add garlic and oregano, cooking for an additional 1-2 minutes. Mix ground beef in a large bowl with sautéed onion mixture, salt, pepper, and egg. Add soaked bread crumbs and blend well.
02 -
Use a tablespoon or scoop to form the mixture into approximately 20 evenly sized meatballs. Brown meatballs in the skillet over medium heat, turning to brown on all sides. Avoid overcrowding the skillet; cook in batches if needed. Transfer browned meatballs to a baking sheet and keep warm in the oven.
03 -
In the same skillet, melt 4 tbsp butter. Whisk in flour and cook until golden brown, forming a roux. Gradually stir in warmed beef broth while maintaining a gentle simmer. Add heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until sauce thickens.
04 -
Add cooked meatballs to the skillet with the sauce. Cover and let simmer on low heat for 10 minutes.
05 -
Serve Swedish meatballs with broad noodles or mashed potatoes for a satisfying meal.