Swedish Meatballs

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger.

Course Appetizer or Main

Cuisine American

Keyword meatballs, Swedish

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 182kcal

Author Based on a recipe from our neighbor

Ingredients

For the meatballs

2 pounds lean ground beef
½ cups bread crumbs
1 cup half and half
½ onion chopped
1 egg
¼ cup parsley chopped
1 ½ teaspoons kosher salt
½ tablespoon ground nutmeg
2 tablespoons cinnamon
1 ½ teaspoon ground ginger
freshly ground black pepper

For the sauce

1 large sweet onion halved and sliced thin
2 ½ cups beef broth plus more if needed, divided
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon Dijon mustard or brown or Creole
2 tablespoons cornstarch
1 4 ounce sliced mushrooms or use 1 cup fresh sauteed with the onion

Instructions

For the meatballs

Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
Make the sauce (see below).
Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.

For the sauce

Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Nutrition