Ingredients
-
- For the Meatballs:
- 16 ounces ground beef
- 1 medium yellow onion, finely diced
- 1 large egg
- 1/4 cup unseasoned breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons fresh parsley, finely chopped
- 3 tablespoons butter
- For the Sauce:
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
Instructions
- In a large bowl, combine ground beef, diced onion, egg, breadcrumbs, salt, pepper, nutmeg, allspice, and parsley. Mix until just combined.
- Form mixture into 18–20 meatballs (about 1½ inches each).
- Heat a large skillet over medium heat and melt 3 tablespoons butter. Add meatballs in batches and brown on all sides, about 10 minutes total. Remove and set aside.
- In the same skillet with drippings, add remaining butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Slowly whisk in beef broth, scraping up browned bits. Bring to a simmer and let thicken.
- Stir in Worcestershire sauce and heavy cream. Cook until sauce coats the back of a spoon.
- Return meatballs to the skillet and simmer in the sauce for about 5 minutes.
- Serve hot over egg noodles, mashed potatoes, or rice.
Notes
- Add a spoonful of Dijon mustard to the sauce for extra flavor depth.
- Substitute whole milk for heavy cream for a lighter sauce (it will be thinner).
- Bake meatballs at 400°F (200°C) for about 15–18 minutes if you prefer less pan‑frying.
- Reheat leftover meatballs gently with a splash of broth to restore sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 3g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
