Swedish meatballs is one of the recipes that I was never encouraged to try as I am not really into meatballs cooked in sauces but when I tasted it at a friend’s house, I realized what I have been missing.
Juicy & moist meatballs are cooked in a delicious gravy that makes them even more tender. Perfect over pasta, rice or mashed potato. A very easy recipe with an amazing outcome! The good news is you can prepare a big batch of meatballs & freeze them. All you have to do is defrost, cook the meatballs & prepare the gravy which takes minutes to be ready!
Don’t skip the step of cooking the onion & garlic before adding them to the meatballs as this takes the taste to a whole new level & creates more moist meatballs.
Some people use sour cream instead of cream but I stick to cream in this recipe as I believe the tanginess of the sour cream over powers the original taste of this dish. I know mustard is not common in making Swedish meatballs but you won’t taste it; it just adds to the richness of the sauce.
For the Meatballs:
- 3 tbsp tbsp olive oil زيت زيتون
- 1 medium onion shredded بصل
- 2 small garlic cloves ثوم
- 2 tbsp breadcrumbs بقسماط
- 3 1/2 tbsp milk لبن
- 500 gm minced meat لحمة مفرومة
- 1/2 cup parsley minced بقدونس
- 2 tbsp parmesan grated جبنة
- 1 egg yolk صفار بيض
- 1/4 tsp nutmeg جوزة الطيب
- salt & pepper ملح وفلفل
For the Gravy:
2 tbsp butter زبدة
2 tbsp flour دقيق
2 1/4 cups stock مرقة
3/4 cup cream كريمة
1 tsp mustard مسطردة
1 1/2 tbsp worcestershire sauce
1/4 cup parsley chopped بقدونس
salt & pepper ملح وفلفل
- Place a pan over high heat until hot. Add 1 tbsp olive oil & saute the onion & garlic for about 5-7 minutes until they become soft & very light golden. Set aside to cool.
- In a bowl, mix the breadcrumbs with the milk. Set aside.
- Mix the minced meat with the cooled onion/garlic mixture, the breadcrumb/milk mixture, parsley, parmesan cheese, egg yolk, nutmeg, salt & pepper. Mix the ingredients until just combined; don’t over mix so that you don’t end up with tough meatballs. Shape the mixture into medium sized balls (this recipe makes about 16-17 balls).
- Place a large pan over high heat until hot. Add the remaining olive oil & sear the meatballs on all sides until nicely browned. Take them out & set aside.
- In the same pan, reduce heat to medium & melt the butter. Stir the flour with the butter for about 1 minute until totally dissolved. Add the stock, whisking constantly until there are no lumps then stir in the cream, mustard & worcestershire sauce.
- Return the meatballs to the pan, reduce heat to medium low & cook stirring occasionally until the sauce thickens & the meatballs are cooked through. Turn off heat, season with salt & pepper & sprinkle with chopped parsley.
- Serve immediately over white rice, pasta or mashed potato.
- The sauce will thicken as it cools. Add little stock while reheating to loosen the sauce.
- If you don’t have stock, you can use water & 1 Maggi cube.