Swedish Meatballs with Cream Sauce
Swedish Meatballs with Cream Sauce
Ingredients
For the Meatballs
- 1 1/4 pounds ground beef, 80/20 lean
- 1/4 cup yellow onion, finely minced
- 1/2 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter, for browning
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced onion, breadcrumbs, egg, milk, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min
- 2
Roll the mixture into approximately 24-28 uniform meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min
- 3
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once melted, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides until a nice crust forms, about 8-10 minutes per batch. Remove browned meatballs to a plate and set aside.
⏱️ 15 min
- 4
While the meatballs are browning, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Reduce the heat under the skillet to medium. Add 2 tablespoons of unsalted butter to the pan drippings. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 6
Gradually whisk in the beef broth, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, until it begins to thicken, about 3-5 minutes. Stir in the Dijon mustard and Worcestershire sauce.
⏱️ 5 min
- 7
Reduce heat to low and stir in the heavy cream. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste. Continue to simmer gently for another 2-3 minutes, allowing the sauce to fully thicken.
⏱️ 5 min
- 8
Return the browned meatballs to the skillet with the cream sauce. Stir gently to coat the meatballs and allow them to heat through for 2-3 minutes.
⏱️ 2 min
- 9
Serve the Swedish meatballs and cream sauce generously over the cooked wide egg noodles. Garnish with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Swedish Meatballs with Cream Sauce
Ingredients
For the Meatballs
- 1 1/4 pounds ground beef, 80/20 lean
- 1/4 cup yellow onion, finely minced
- 1/2 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter, for browning
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth, low sodium
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced onion, breadcrumbs, egg, milk, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min - 2
Roll the mixture into approximately 24-28 uniform meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min - 3
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once melted, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides until a nice crust forms, about 8-10 minutes per batch. Remove browned meatballs to a plate and set aside.
⏱️ 15 min - 4
While the meatballs are browning, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
Reduce the heat under the skillet to medium. Add 2 tablespoons of unsalted butter to the pan drippings. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 6
Gradually whisk in the beef broth, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring occasionally, until it begins to thicken, about 3-5 minutes. Stir in the Dijon mustard and Worcestershire sauce.
⏱️ 5 min - 7
Reduce heat to low and stir in the heavy cream. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste. Continue to simmer gently for another 2-3 minutes, allowing the sauce to fully thicken.
⏱️ 5 min - 8
Return the browned meatballs to the skillet with the cream sauce. Stir gently to coat the meatballs and allow them to heat through for 2-3 minutes.
⏱️ 2 min - 9
Serve the Swedish meatballs and cream sauce generously over the cooked wide egg noodles. Garnish with fresh chopped parsley.
⏱️ 1 min