Ingredients for Swedish Meatballs:
- 1 lb - 450g Ground Beef
- 1 clove Garlic
- 2 Onions
- 1 Egg
- 2 cups - ½l Beef Stock or water with 2 Beef bouillon cubes
- 1 tsp Dijon mustard
- ½ tbsp Worcestershire sauce
- 3 tbsp Flour
- 2 oz - 50g bread crumbs
- 5 tbsp olive oil
- 1 cup - ¼l cream
- ¼ cup - 0,1l Milk
- 1 tbsp Fresh oregano chopped
- Salt and pepper
How to make Swedish Meatballs:
Combine bread crumbs and milk in a large bowl. Let sit for 10 minutes until bread crumbs have soaked up milk.
In large sauce pan heat 1 tbsp. olive oil, add onions and sauté until translucent, add garlic and oregano and sauté for another 1-2 minutes.
In bowl with the bread crumbs mixture, combine ground beef sautéed onion, garlic and oregano.
Mix in salt, pepper and egg, combine until egg is mixed in.
Make equal sized meatballs. Approximately 20.
Reheat suace pan used to sauté onions and garlic, adding a bit more olive oil if needed.
On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
Don't overcrowd skillet with meatballs, work in batches.
Heat the Beef stock or water and add the bouillon cubes.
Transfer meatballs to baking sheet and keep warm in oven while making sauce.
Add 4 tbsp. - 45g butter to skillet, when melted whisk in flour, cook until golden brown.
Slowly stir in warm beef broth, cook at temperature that keeps sauce at slow bubble.
Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.
Serve with egg noodles, rice or mashed potatoes.