Swedish Meatballs

Yield: 6 servings


  • 1 lb. ground beef
  • 1/4 cup panko bread crumbs
  • 1 tbsp chopped parsley
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 cup finely chopped onion
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp olive oil
  • 5 tbsp butter, divided
  • 3 tbsp flour
  • 2 cups beef broth
  • 1 cup heavy whipping cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp dijon mustard
  • Egg noodles, prepared


  1. In a mixing bowl, combine the ground beef, panko bread crumbs, spices, and egg.  Mix well.
  2. Roll the meat into 20 meatballs.
  3. In a large skillet, heat the olive oil and 1 tbsp butter.  Add the meatballs, turning frequently until brown on each side and cooked through.  Transfer to a plate and cover with foil to keep warm.
  4. Add the remaining 4 tbsp to the skillet and melt.  Add flour and whisk together until it turns slightly brown.  Stir in the beef broth, heavy whipping cream, Worcestershire sauce, and mustard.  Bring to a simmer until the sauce thickens.
    • If the sauce won't thicken, you can use cornstarch to speed it along.  To do so, remove some sauce and put in a small, airtight container.  Add cornstarch, cover, and shake vigorously until mixed.  Pour back into the sauce and stir in.  Remember that cornstarch thickens quickly once it warms up in the sauce, so go slowly.
  5. Add the meatballs back to the skillet and simmer for 2 minutes.
  6. Serve the meatballs & sauce over prepared egg noodles
Adapted from The Recipe Critic.