Perfect over noodles, mashed potatoes, or enjoyed on their own, our Swedish meatballs bring a taste of comfort and tradition to your table.
Servings
6
Prep Time
15 Min
Cook Time
40 Min
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8 tbsp butter
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1 large onion, diced
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1 tbsp minced garlic
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1/2 cup panko crumbs
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1 egg
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1 cup shredded Parmesan
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2 tbsp Noshejan Umami Unico
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1/2 lb ground beef
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1/2 lb ground pork
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4 tbsp flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1/2 cup heavy cream
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1/2 cup sour cream
Instructions
In a skillet, heat 4 tbsp butter on medium-high heat. Add the onion and cook for 3 minutes. Add the garlic and cook for a minute more. Set aside to cool.
Combine panko, egg, parmesan, onion mixture, and Noshejan Umami Unico in a mixing bowl. Mix well. Add the beef and pork and mix well.
Roll into 1 1/2" meatballs. Allow to rest in the fridge for 15 minutes.
Combine the broth, Worcestershire sauce, and Dijon mustard in a mixing bowl. Mix well.
In a large skillet, heat 2 tbsp butter over medium-high heat. Brown the meatballs in batchs, 1 minute per side.
In the same skillet, heat remaining 2 tbsp of butter. Add the flour and whisk well until browned, about 3 minutes.
Slowly add the broth mixture and mix well. Bring to a boil, then lower the heat and bring the broth to a simmer over low heat.
In a small mixing bowl, add the cream and sour cream. Take a few tablespoons of the broth and add to the cream mixture and mix well. Add the mixture to the broth in the skillet.
Add the meatballs to the skillet and any juice that has accumulated. Continue to cook on low for 15 minutes, stirring often. Plate the meatballs and pour the gravy over them.
These go great over egg noodles or mashed potatoes!
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