Creamy Swedish Meatballs Sauce That Wowes in 30 Minutes
Servings: 4 servings
Calories: 181kcal
Ingredients
- 1 pound (450 g) ground beef (or a mix if you’re feeling adventurous)
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional, but recommended)
- 2 tsp butter
- 1 tbsp olive oil
- 2 cups beef broth
- 1/2 cups heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp ground allspice (or a pinch of nutmeg if you don’t have it)
- 1 tsp flour (for thickening, optional)
Instructions
- Soak breadcrumbs in milk for a few minutes while you prep. This keeps the meatballs moist and juicy.
- In a bowl, mix ground beef, onion, egg, salt, pepper, thyme, and the soaked breadcrumbs. Don’t overwork it—gentle hands win here.
- Shape into small round meatballs about the size of a golf ball. If they look cute, that’s a win.
- Heat butter and olive oil in a skillet over medium-high heat. Brown the meatballs on all sides, about 6–8 minutes. They’ll finish cooking later in the sauce, so don’t overcook now.
- Remove meatballs briefly and set aside. Deglaze the pan with a splash of beef broth to lift all the tasty bits.
- Stir in flour if you want a thicker sauce, then add the rest of the beef broth. Simmer until it starts to thicken, about 3–4 minutes.
- Whisk in heavy cream, Dijon mustard, and allspice. Return meatballs to the pan and simmer gently for 6–8 minutes, until cooked through and glossy.
- Taste and adjust salt or a pinch more pepper. If the sauce needs brightness, a tiny squeeze of lemon can help.
How to Serve