Swedish Meatballs
Everyone loves Swedish Meatballs. Many of us grew up eating them, cooked in a heavy sauce made from mushroom soup in many cases. In more recent years, we are seeing recipes whose sauce is made from a broth base, thickened with heavy cream or sour cream. It allows the flavor of the seasoned meatballs to come through.
For the seasoning, we created our own Swedish Meatball Mix, which is a savory blend of minced onion, sea salt, garlic, black pepper and other spices. We wanted a blend of spices and herbs which compliment whatever ground meat or protein crumbles you are using, but also one which used the traditional spices found in classic Scandinavian cooking. We like the result and think you will too. The seasoning blend can also be used with burgers, meatloaf and other ground beef recipes. To take a look at the Swedish Meatball Mix, please click HERE.
Serves: 6
Ingredients:
½ Pound Ground Beef
½ Pound Ground Pork
(You can use all beef, turkey, crumbled protein or your won combination.)
¼ Cup Panko Bread Crumbs
3 Tablespoons Sheffield’s Swedish Meatball Mix
1 Egg, lightly beaten
5 Tablespoons Butter
1 Tablespoon Olive Oil
3 Tablespoons Flour
2 Cups Beef Broth (or vegetable if you are making it vegetarian)
1 Cup Heavy Cream
1 Tablespoon Worcestershire Sauce
1 Teaspoon Dijon Mustard
Sea Salt
Freshly Ground Black Pepper
Cooked hearty egg noodles or rice for serving
Instructions:
In a medium sized bowl combine ground meat, panko bread crumbs, Swedish Meatball Mix and egg. Mix until combined.
Roll the mixture into 20 small meatballs or 12 large meatballs. In a large skillet heat 1 Tablespoon of the butter and the 1 tablespoon of the olive over medium heat. Add the meatballs, cooking for about 4 to 5 minutes, turning them constantly until thoroughly cooked and browned all over. Watch so they don’t burn. Transfer to a plate and cover with foil to keep warm.
Add the remaining 4 Tablespoons butter to the skillet. When melted, add the flour and whisk until well combined and browned. Add the broth and heavy cream. Whisk to combine. Add the Worcestershire sauce and Dijon mustard. Give it another quick whisk to mix in. Bring the sauce to a simmer until it starts to thicken. Transfer the meatballs back to the skillet and simmer for another 1-2 minutes to bring the meatballs back up to temperature. Adjust the salt and pepper to taste. Serve over the cooked egg noodles or rice.