The Best Swedish Meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 cup Onion
  • 1 tbsp Parsley

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 3 tbsp Flour
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs

• Dairy

  • 5 tbsp Butter
  • 1 cup Heavy cream

Found on therecipecritic.com

Description

Ingredients

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Directions

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.