Swedish Meatballs - Chef Fun Kitchen

Swedish Meatballs

This splendid recipe for homemade Swedish Meatballs starts offevolved with a fine ever meatball recipe! The meatballs are then smothered in a wealthy creamy gravy sauce.

Swedish Meatballs

My family clearly loves this recipe for Swedish Meatballs! it's miles one in every of their favored meals and that i’m positive it turns into certainly one of your family’s  favourites as properly. Serve Swedish Meatballs with large egg noodles, rice, or maybe this exceptional tasting recipe for  Garlic Mashed Potatoes.

The key to making the sensational sauce is scraping all of the browned meatball bits off the bottom of the skillet after frying the meatballs. i take advantage of a aggregate of butter and olive oil when browning the meatballs, the olive oil  enables save you burning the butter. Burned butter will no longer make a exquisite tasting sauce, so preserve an eye on the warmth whilst browning your meatballs! Serve with egg noodles or even mashed potatoes and you’ve got a recipe the circle of relatives may be asking you to make regularly!

Swedish Meatballs


  • 1 lb ground beef
  • 1/4 cup panko bread crumbs
  • 1/4 cup milk
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 1 tbsp fresh oregano chopped or 1 tsp. dry oregano
  • 1 egg
  • 1 tbsp olive oil
  • 5 tbsp butter
  • 3 tbsp flour
  • 2 cups beef broth warmed up
  • 1 cup heavy cream
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper


  1. In small bowl combine panko bread crumbs and milk. allow sit for 10 mins until bread crumbs have soaked up milk.
  2. In big skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
  3. Upload onions and sauté till translucent, approximately 5 mins, add garlic and oregano and sauté for every other 1-2 minutes.
  4. In large bowl, integrate ground red meat sautéed onion, garlic and oregano.
  5. Blend in salt, pepper and egg, integrate until egg is mixed in.
  6. Upload bread crumbs to meat mixture and integrate nicely.
  7. Use a tablespoon or scoop to make identical sized meatballs. Recipe makes about 20.
  8. Reheat skillet used to sauté onions and garlic, adding a piece greater olive oil and butter if needed.
  9. On medium warmness, brown meat balls on all facets, carefully turning in order that they don't spoil aside.
  10. Do not overcrowd skillet with meatballs, work in batches.
  11. Switch meatballs to baking sheet and preserve warm in oven at the same time as making sauce.
  12. Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
  13. Slowly stir in heated beef broth, cook dinner at temperature that keeps sauce at gradual bubble.
  14. Upload in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
  15. Upload meatballs into sauce, cover and simmer on low warmness for about 10 minutes. Season to taste.
  16. Serve with egg or vast noodles or mashed potatoes.

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