I’ve never made Swedish Meatballs before, but the fiance has mentioned them a few times as something he likes.
This week, he informed me that his work would be having a potluck. Typically, he brings in chips and salsa because it’s easy and he’s not much of a baker. But you can’t always be the guy who brings store-bought, no-effort food to the pot luck. (Don’t be that guy, mix it up a bit!)
So I offered the make Swedish Meatballs for him to bring in. They were a hit, or so I’m told.
I started with my Memere’s meatball recipe, updated the spices a little. Then, I compared a couple online recipes to make the sauce.
Ingredients for meatballs
1 and 1/2 pounds ground beef and/or turkey
1 cup Italian breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon garlic
1 tablespoon Dijon mustard
Ingredients for sauce
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
4 tablespoons butter
2 tablespoons flour
- Mix meatball ingredients in large bowl.
- Roll meat into about one-ounce balls.
- In a skillet, brown and cook the meatballs through. Place aside, covered with tinfoil Cooking the meatballs all the way through took a long time for me, and I had to do the meatballs in two batches because they didn’t all fit in the skillet at once. I think next time, I’m going to brown the meatballs in the pan, then place them on a cookie sheet and bake at 375 degrees for 20 minutes to cook through. It’s less hands-on time that way.
- In the same pan you made the meatballs in (now removed) melt the butter. Stir in the flour.
- Once combined, add in the beef broth and Worcestershire sauce. Heat that to a simmer. Add in the heavy cream and stir frequently until the sauce reduces to a thickness you like.
- If you plan to serve immediately, add the meatballs back into the pan and coat with the sauce. Since mine were going to a potluck, I put the meatballs into the crock, then pour the sauce over them. Once cooled, the pot went into the fridge overnight. The fiance reheated on low for two hours, then bumped it up to high at his break time two hours before lunch so they’d be warmed through, but not overcooked.
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