Recipe: Swedish Meatballs with Mushroom Sauce
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Description:
Embrace the rich culinary heritage of Scandinavia with this delightful dish of Swedish Meatballs in a creamy mushroom sauce. Inspired by cherished family traditions, this recipe is a blend of nostalgia and innovation, perfect for cozy weeknight dinners or festive gatherings. Infused with aromatic spices and wholesome ingredients, these meatballs are sure to become a beloved favorite in your household, just as they are in mine.
Ingredients:
- 1 tablespoon butter
- 1/2 cup fresh mushrooms, finely chopped
- 3/4 teaspoon salt, divided
- 1/3 cup heavy cream, divided
- 1 egg
- 1 onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 teaspoons ground allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon pepper, divided
- 1 pound ground round
- 1 cup rye cracker crumbs or bread crumbs
- 1 tablespoon oil
- 1 tablespoon flour
- 1 cup beef broth
- 3/4 cup water
- Cooked egg noodles, for serving
Instructions:
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In a large skillet, melt butter over medium heat. Add mushrooms and 1/4 teaspoon salt. Cook, stirring often, until mushrooms have given off their liquid and are slightly browned, about 6 minutes. Transfer mushrooms to a plate and set aside.
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In a medium bowl, combine rye cracker crumbs or bread crumbs, 1/4 cup cream, egg, onion, parsley, remaining 1/2 teaspoon salt, allspice, nutmeg, and 1/8 teaspoon pepper. Stir with a fork until mixed. Add ground round and mix until well blended. Using about a tablespoon of mixture for each, form into meatballs.
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In the same skillet used for mushrooms, heat oil over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, about 10 minutes per batch.
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Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed. Add broth and 3/4 cup of water. Bring to a simmer, scraping up browned bits from the bottom of the pan with a wooden spoon. Reduce heat to low, cover, and simmer for 5 minutes.
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Gently stir in cooked mushrooms, remaining 1/4 cup of heavy cream, and 1/8 teaspoon of pepper. Cook until heated through, about 3 minutes.
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Serve the Swedish meatballs and mushroom sauce over cooked egg noodles. Garnish with additional parsley if desired. Enjoy the comforting flavors of Scandinavia!
Nutritional Information (Per Serving):
- Calories: 515
- Fat: 41.7g
- Saturated Fat: 18.3g
- Cholesterol: 181.9mg
- Sodium: 713.3mg
- Carbohydrates: 10.7g
- Fiber: 2.1g
- Sugar: 1.4g
- Protein: 24.8g
Recipe Notes:
- To enhance the flavor, you can use a combination of ground beef and ground pork for the meatballs.
- For a lighter version, you can substitute half-and-half or milk for the heavy cream.
- These Swedish meatballs freeze well, making them a convenient option for meal prep. Simply cool them completely before transferring to an airtight container and freezing for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.
