Swedish Meatballs

Swedish Meatballs:

*Prep Time:  20 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings: 4-6


For the Meatballs:

  • 1 lb. Ground Beef
  • 1/2 c. Bread Crumbs
  • 1/4 c. Heavy Whipping Cream
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Oregano
  • 1 egg
  • 2-3 tbsp of Oil
For the Sauce: 
  • 1 Onion, diced
  • 6 Mushrooms, sliced
  • 6 Cloves of Garlic, mined
  • 2 tbsp.  Butter
  • 1 tbsp.  Flour
  • 1 c. Chicken Stock
  • 1 c. Heavy Whipping Cream
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Honey
  • 1 tbsp.  Worcestershire Sauce
  • Salt & Pepper to taste
  1. To begin, place the ground beef, cream, bread crumbs, egg, salt, pepper, onion powder, garlic, powder, and oregano into a large mixing bowl and mix together until combined.
  2. Once everything is combined, make little, golf ball sized balls out of the meat mixture.  Then, place them in the fridge for a few minutes to set up.  
  3. Next, place a heavy pot over medium/high heat with a little oil, and allow the pan to get hot.  

  4. While the pan is heating up you can take that time to chop your onion, mushrooms, and garlic. 

  5. Once the pan is hot, place the meatballs, in batches, in the pan and brown on both sides. 

    You are not cooking the meatballs all the way through, you are just browning them.  

  6. After you have browned the meatballs remove them from the pan and add the onions, mushrooms, and garlic to the pan.  Add a little salt and pepper, and cook until the onions are soft and translucent.  Once they are finished cooking, remove them from the pan ans set to the side.

  7. To the hot pan add the butter and flour.  Whisk until smooth and let the flour cook for 1-2 minutes. 

  8. Add the chicken stock to the pan and whisk until smooth. 

  9. Add the Dijon mustard, honey, and Worcestershire sauce to the chicken stock, and whisk until smooth.  

  10. Add the heavy cream to the pan and whisk until smooth. 

  11. Return the onion and mushrooms to the pan. 

  12. Taste for seasoning of the sauce and make any adjustments you feel it needs.  

  13. Return the meatballs to the pan, bring to a simmer, cover and cook for 30 minutes, stirring occasionally.

  14. Sever over egg noodles or rice and top with chopped parsley.

  15. Sever and Enjoy!