It seems that everyone on the internet is out there searching for copycat recipes for IKEA’s Swedish meatballs. I may get a barrage of hate messages for this, but while I enjoy IKEA meatballs as much as the next guy, they certainly are not King of All Meatballs. Not even Swedish meatballs. I can almost feel the side eye glances through the computer, but I stand my ground.
Truly delicious Swedish meatballs are made with loving hands and contain all-natural ingredients and are bathed in a creamy, rich sauce. These meatballs taste absolutely delicious served over pasta, mashed potatoes, or rice, and take less than 30 minutes to make. You can whip these up faster than making the drive to IKEA, guaranteed. And just think . . . you’ll save yourself a carload of random items you may or may not use in the future.
1 lb. organic ground beef
¼ c. panko breadcrumbs
1 medium shallot, finely chopped
1 clove of garlic, minced
1 Tbsp. parsley, finely chopped
Pinch of nutmeg
Pinch of salt and pepper
1 Tbsp. olive oil
3 Tbsp. butter
2 Tbsp. flour
2 c. beef broth
1 c. heavy cream
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
Salt and pepper to taste
Mix together ground beef, egg, breadcrumbs, shallots, garlic, parsley, nutmeg, salt and pepper in a bowl. Using your hands, mix together thoroughly and then form meatballs.
Heat the olive oil over medium high heat in a skillet. Add the meatballs and brown. Reduce the heat to medium and cook through. Remove the meatballs and set aside on a plate.
In the same skillet, melt the butter over medium heat and whisk in the flour, stirring up any bits of meat left in the skillet. Slowly add in the beef broth, whisking, and then add in the cream, continuing to whisk the sauce. Add in the Dijon and Worcestershire sauce and whisk again. Continue cooking the sauce for 5 minutes, or until it thickens up. Add salt and pepper to taste.
Place the meatballs back into the skillet with the sauce and heat through, about 2 minutes. Serve with pasta, potatoes, or rice.