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Home
Recipes
Swedish-Style Beef Meatballs

Pan-Frying

Swedish-Style Beef Meatballs

15 min prep

30 min cooking

Serves 4

Difficulty 2/5

Old-fashioned Swedish meatballs in a creamy beef gravy offer simple and hearty comfort food that never goes out of style. Serve with cranberry sauce if you can’t find traditional lingonberry jam. Spoon meatballs and sauce over egg noodles, mashed or boiled potatoes or rice.

Ingredients

¾ cup (175 mL) seasoned dry bread crumbs ¼ cup (60 mL) finely chopped fresh parsley, divided 2 eggs, beaten 1 onion, grated 2 cloves garlic, minced ¾ tsp (4 mL) EACH salt and fresh ground pepper ½ tsp (2 mL) EACH ground allspice and nutmeg Pinch ground cloves 1 lb (500 g) Lean Ground Beef 2 tbsp (30 mL) vegetable oil 2 tbsp (30 mL) butter 3 tbsp (45 mL) all-purpose flour 3 cups (750 mL) reduced-sodium beef broth 1 cup (250 mL) whipping cream 1 tbsp (15 mL) EACH Worcestershire sauce and grainy Dijon mustard

Get Ingredients

Directions

1. Combine bread crumbs, 2 tbsp (30 mL) parsley, eggs, onion, garlic, salt, pepper, allspice, nutmeg and cloves in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix). Roll meat mixture into twenty-four 1-inch (2.5 cm) meatballs. 2. Heat oil over medium-high heat in a large nonstick skillet. Cook meatballs, in batches and turning as needed, until browned all over. Transfer to a plate; tent with foil. 3. Reduce heat to medium and add butter to skillet. Sprinkle in flour; cook, stirring, for 1 to 2 minutes or until a light brown. Gradually whisk in broth until smooth. Stir in cream, Worcestershire sauce and mustard; bring to a boil, stirring often. 4. Return meatballs and any accumulated juices to skillet. Reduce heat and simmer, uncovered and turning the meatballs occasionally, for 15 to 20 minutes or until sauce has thickened and a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C). Sprinkle with remaining parsley.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

Ground Beef

Medium Ground Beef (23% Max. fat)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.