Swedish Meatballs

I’m not a huge meatball fan but this dish turned me! The most amazing meatballs that’s packed full of flavour swimming in a creamy sauce that’s perfect on it’s own or served with pasta.

Since Autumn is almost over and I’m sure I’m not the only one feeling the winter chill, this calls for comfort food and there’s nothing more comforting than a big bowl of swedish meatballs on pasta. I can’t count how many times my family have requested this dish (it’s been that many!) I don’t mind whipping it up whenever they ask because it’s so simple!

Here’s how you can whip up this scrumptious dish.

Ingredients

Meatballs:

1/3 cup breadcrumbs

1/2 cup milk

35 ml cream

1 large egg

1 large clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon of black pepper

1/4 teaspoon mixed spice

1/2 of an onion, finely chopped

500 g beef mince

2 tablespoons parsley, finely chopped

1 tablespoon butter

2 teaspoons olive oil

Sauce:

1/3 cup butter

1/4 cup flour

1 cup vegetable stock

1 cup beef stock)

1 cup cream

2 teaspoons soy sauce

1 teaspoon dijon mustard

Salt and pepper, to season

Method

1. In a large bowl, mix the breadcrumbs together with the milk, cream, egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

2. Once the milk has absorbed add in the onion, meat and parsley. Mix well with your hands until just combined. Roll meat mixture into balls.

3. Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches. Transfer to a plate and cover with foil.

4. Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the stock, cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together. Continue to simmer until thickened. Add in the meatballs and serve over pasta or on it’s own.