"Those who forget the pasta are condemned to reheat it."--Unknown

SWEEDISH MEATBALLS Recipe

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This recipe for SWEEDISH MEATBALLS, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1/4 c panko bread crumbs
1 T parsley chopped
1/4 tsp ground allspice
1/4 tsp nutmeg
1/4 c finely chopped onion
1/2 tsp garlic powder
1/8 tsp pepper
1/2 tsp salt
1 egg
1 T olive oil
5 T butter
3 T flour
2 c beef broth
1 c heavy cream
1 tsp Dijon mustard
salt and pepper to taste



Directions:
Directions:
IN A MEDIUM SIZED BOWL COMBINE GROUND BEEF, PANKO, PARSLEY, ALLSPICE, NUTMEG, ONION, GARLIC POWDER, SALT AND EGG. MIX UNTIL COMBINED

ROLL INTO 12 LARGE MEATBALLS OR 20 SMALL MEATBALLS. IN A LARGE SKILLET HEAT OLIVE OIL AND 1 T BUTTER. ADD THE MEATBALLS AND COOK TURNING CONTINUOUSLY UNTIL BROWN ON EACH SIDE AND COOKED THROUGHOUT. TRANSFER TO A PLATE AND COVER WITH FOIL.

ADD 4 T BUTTER AND FLOUR TO SKILLET AND WHISK UNTIL IT TURNS BROWN. SLOWLY STIR IN BEEF BROTH AND HEAVY CREAM. ADD WORCESTERSHIRE SAUCE AND DIJON MUSTARD AND BRING TO A SIMMER UNTIL SAUCE STARTS TO THICKEN. SALT AND PEPPER TO TASTE.

ADD THE MEATBALLS BACK TO THE SKILLET AND SIMMER FOR ANOTHER 1-2 MINUTES. SERVE OVER EGG NOODLES OR RICE.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min

 

 

 

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