Swedish meatballs have become a popular dish around the world, and are sold right at your local Ikea, but have you ever wondered where they came from?
The recipe has been around for centuries and first appeared during the time of the Ottoman Empire, and despite the dish’s name, it actually originated in Turkey.
The main ingredient that sets this meatball recipe aside from other ones is the velvety sauce that drowns the meatballs enhancing the flavor. And when you mix it with your side dish, the taste is heavenly!
They also have a unique flavor considering the recipe includes spices like allspice and nutmeg, and are typically made with a mix of pork and beef.
Dijon mustard is also added to the sauce to give a different depth of flavor.
If you want to make this recipe at home, follow the steps below!
- 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 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 thickens.
- Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard.
- 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.
- 1 lb ground beef
- 1/4 cup panko
- 1 tbsp parsley, chopped
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup onion, chopped finely
- 1/2 tsp garlic powder
- 1 egg
- 1 tbsp olive oil
- 5 tbsp butter, divided
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste