Did you catch that game last night!? Who am I kidding? I was only in front of the television for the commercials, snacks and Justin Timberlake. Today is my first day ‘back to the grind’ following my trip to Tokyo. I cannot wait to share with you my amazing experience and all of the reasons that you should book your own trip to Japan, but more on that later this week. In the mean time I’m going to take you to Europe and share with you a tasty recipe for Swedish Meatballs!
This comfort food totally reminds me of being a kid but as a kid they came out of a box from the freezer. Since I don’t eat like that anymore I made them from scratch and they are really simple to prepare! I like to serve mine with a side of egg noodles but you can also eat them alone or with mashed potatoes.
I love that this meal comes together in 30 minutes making it perfect for weeknights. You might want to even double or triple the recipe to store in your freezer for later because they will instantly become a favorite in your household! My recommendation would be to store the uncooked meatballs in the freezer and preparing them with the sauce when you’re ready to serve.
Add this recipe to your rotation this week and let me know what you think!
- 1 pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon parsley, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 egg
- 1 tablespoon olive oil
- 5 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined. Do not over mix.
- Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
- Add 4 tablespoons butter and flour to skillet and whisk until it turns brown. Slowly whisk in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles, mashed potatoes or rice.