Sara’s Swedish Meatballs

Okay so maybe they look like meat-triangles but I swear they started out in little perfect balls. I must have been craving something savory when I made these because they are exactly that. The cream sauce is a little heavier than I normally have during the week but you can easily regulate the portion. A little goes a long way here since the sauce is packed full of flavor. I would easily make these again and serve over rice, egg noddles, or cauliflower mash like I did.

{Update: I tried these over egg noodles recently and I highly recommend the cauliflower mash over egg noodles. The noodles soaked up all of the sauce and made the dish taste quite bland. I also discovered that fresh herbs are a MUST.}

meatballs

Swedish Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef, Pork, & Lamb
Ingredients
  • 1 lb ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup milk
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp. fresh herbs (oregano, thyme, rosemary, etc)
  • 1 egg
  • 1 tbsp. avocado oil
  • 5 tbsp. butter
  • 3 tbsp. gluten free flour
  • 2 cups beef broth, warmed
  • 1 cup heavy cream
  • ½ tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt & pepper
Instructions
  1. Combine panko and milk. Let sit for 10 mins until milk is absorbed.
  2. In a skilled over medium-high heat, heat up oil along with 1 tbsp butter.
  3. Saute onions until translucent. Add in garlic and herbs of your choice (I chose thyme and rosemary because it's what I had on hand) and sauce for 2 mins, max.
  4. Comine (in a separate bowl), ground beef, slightly cooled sauted onion mix along with salt & pepper, and egg. Mix well. Add panko to mix.
  5. Using a tablespoon, place spoonfuls of meat mixture on reheated (onion) skillet over medium heat. Brown on all sides, (meatballs shouldn't be touching), turning them often. I made aprox 18 meatballs.
  6. Remove from heat when cooked through and keep warm in the oven.
  7. Make the sauce in the same skillet. Add 4 tbsp. butter and slowly whisk in flour, 1 tbsp at a time. When completely mixed and cooked, slowly add broth ½ cup at a time to maintain simmer. Add the remaining ingredients and simmer on low for 5 mins.
  8. Add meatballs back in and continue to heat on low for 5-10 mins or until sauce is thickened to your liking.
  9. Serve over cauliflower mashed "fauxtatoes."

 

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