Perfect Swedish Meatballs Recipe
This Perfect Swedish Meatballs recipe is too delicious to miss. Creamy, savory, and rich, it pairs well with all your tasty side dish favorites.
Servings 8 people
For the Swedish Meatballs
Make the sauce
In the same skillet, add 2 tablespoons unsalted butter And 2 tablespoons olive oil. Bring it to medium heat. Then add 1/4 cup all-purpose flour and quickly whisk it for a minute or so. Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.
Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.
Let the sauce simmer for about 3-4 minutes.
Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.
Can I make this recipe ahead of time?
Yes, you can! To freeze these meatballs, place the cooked meatballs on a baking pan in the freezer. Once they are frozen, you can then transfer them to a freezer ziplock bag. Defrost them in the fridge, and reheat and sauce them when you are ready to serve. The sauce can be made a few days ahead and stored in the fridge.
Serving: 8meatballs | Calories: 421kcal | Carbohydrates: 8g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 783mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg