Swedish Meatballs With Sauteed Mushrooms

Swedish Meatballs to dine for!

Swedish Meatballs With Sauteed Mushrooms

Whether you're attending a black tie event or a family pot luck dinner these delicious Swedish meatballs in a rich and creamy gravy will carry the day.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Ingredients

The Meatballs

  • 2 lbs. lean ground beef
  • 1/2 cup bread crumbs
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. garlic powder
  • 1 medium onion chopped fine
  • 1 large egg
  • 1 tbsp. olive oil extra virgin
  • 6 oz. sliced white mushrooms
  • 1/2 tsp. chopped parsley

The Gravy

  • 1/4 cup quick mixing flour
  • 1 cup milk
  • 2 cups beef broth or consomme
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard

Instructions

The Meatballs

  1. Preheat oven to 325° F.  Place the ground beef in a medium sized mixing bowl and set aside.  Mix the bread crumbs with the salt, pepper, allspice, nutmeg, and garlic powder.  Pour the breadcrumb mixture onto the ground beef.  Add the chopped onion and egg and knead the mixture together with your hands until well blended. 

  2. Roll the ground beef mixture into 25 to 30 meatballs (approx. 1.25 to 1.5 inch in diameter)  Set aside.

  3. Heat the olive oil in a large non stick skillet to medium.  Add half the meatballs to the pan and brown them on all sides.  Transfer the browned meatballs to a lightly greased 9 x 13 casserole dish.  Repeat with the remaining meatballs.  Set aside

  4. Add a little more olive oil if needed and lightly saute the sliced mushrooms, about a minute turning frequently.  Add the mushrooms to the meatballs in the casserole and bake for 30 minutes.

The Gravy

  1. While the meatballs are in the oven prepare some pasta or rice per package instructions to serve with your meatballs.  Personally I like these served over a bed of egg noodles.  To make the gravy, mix the flour and milk together until all lumps are gone and set aside.  Heat the beef broth in the same pan you used to brown the meatballs to a simmer along with the Worcestershire and Dijon.  Stir in the milk and flour mixture and continue to heat until it begins to thicken.

  2. When the gravy has thickened, pour it over the meatballs and return the casserole to the oven for another 5 minutes.  Garnish with a little chopped parsley and serve over pasta or rice.

Recipe Notes

Did you know:  Interestingly, the northern Scandinavian countries, as well as northern Sweden, would've considered meatballs a luxury item, since beef and other meats were (and still are) scarce in those regions. Furthermore, until the invention of the meat grinder, preparation of meatballs was too laborious of a process for common folk. Thus, Swedish meatballs were served mainly at festive occasions/holidays.  Lucky for us we can have these anytime.

(source: sxmrestaurant.com)

 

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