• Melinda O'Malley Keckler

Swedish Meatballs in Smooth Sauce

Updated: Mar 15

There's nothing much better than the subtle spice found in a Swedish meatball combined with an ultra smooth, rich sauce. This one is so creamy and full of flavor, it's perfect served with pasta or potatoes and lucky for us, this recipe makes plenty of sauce to spoon on top of everything on your plate. It's comfort food at its finest and a recipe your family will ask for again and again. Yumm-ee.

Swedish Meatballs in Smooth Sauce

By Melinda Keckler, CrinkledCookbook.com


Meatballs:

1.5 lbs ground beef, sirloin

1/2 cup panko crumbs

1 egg

1 tbsp dried parsley, plus more for garnish

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 small shallot, diced fine

1 tsp garlic powder

1/4 tsp ground pepper

1 tsp salt


Sauce:

1/4 cup olive oil

5 tbsp butter

1/4 cup flour

2 cups beef broth (I like to use Better Than Bouillon)

1 cup heavy cream

1 tbsp Worcestershire sauce

2 tsp Dijon mustard

additional salt and pepper to taste


Dried parsley for garnish

cooked pasta or potatoes on the side


Place ground beef in a medium sized bowl and add panko, parsley, allspice, nutmeg, the diced shallot, garlic powder, salt, pepper and egg. Combine until well blended evenly with the beef.


Using a tablespoon, scoop the meat mixture - about 2 tablespoons per meatball - and create 15 meatballs.


In a large skillet, add olive oil and 1 tbsp butter and heat until shimmering. Add the meatballs and cook until browned and cooked thoroughly. Place meatballs on a plate and keep warm.


Add remaining 4 tbsp butter to the drippings in the same pan that was used to cook the meatballs and over medium heat, whisk in the flour until it turns light brown. Keep whisking and allow it to cook for a minute or two. (Careful not to burn it.) Slowly add the beef broth and heavy cream and continue whisking until the consistency is slightly thick, like gravy. Add Worcestershire sauce and Dijon mustard and simmer for a few more minutes. Add salt and pepper to taste.


Return meatballs to the skillet and spoon sauce over the top of each meatball. Cover and simmer for another few minutes.


Serve over pasta, rice or potatoes. Garnish with parsley or fresh bay leaves on the side.


Serves 4-6


Note: Some of the links in this recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is always the same and I only link to and recommend things or ingredients that I use and love.


When it comes to sauces, this one is full of flavor and silky and creamy. When you smother those tender meatballs with the sauce - it's pretty much the perfect entree. Best of all, it's EASY to make delicious meatballs and sauce every time. Some Swedish meatball recipes call for sour cream in the sauce, but I think heavy cream provides a better consistency. Another plus, this recipe is a nice alternative to meatballs that are usually served with tomato sauce. My family has been enjoying this one for years. Let me know what you think. :)


Recipe was adapted from one I found on The Recipe Critic a few years ago.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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