FYI: The origin of this dish turns out to be Turkish, not Swedish as per an official 2018 tweet off of Sweden’s own national account. Apparently King Charles XII of Sweden, resided in the Ottoman Empire for 4-5 years in the early 18th century. When he returned home to Sweden he brought this recipe back with him.
This dish is also widely popular at all IKEA store cafeterias. I’ve enjoyed it there myself. Well the good news is, you don’t have to go to Turkey, Sweden or Ikea to enjoy these beauties. This recipe is a fantastic and delicious delight.
The meatballs are made with not-your-usual spices consisting of allspice and nutmeg. I also sautéed the chopped onions to sweeten the flavor- you don’t have to though. The sauce is so velvety good with the flavor really kicked up with that combination of a butter rue, beef broth, Worcestershire sauce, Dijon and heavy cream – CHEF’S KISS!
Serve these silky beauties with some mashed potatoes, rice or egg noodles for optimal sauce pleasure – you wanna enjoy all that glorious sauce. Garnish with fresh parsley and freshly cracked black pepper.
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Perfect Swedish Meatballs
- 1/2 onion, fine chop
- 1 tsp olive oil
- 2 lbs ground pork (or beef)
- 1/2 cup panko breadcrumbs
- 2 eggs
- 2 tbs fresh parsley, chopped
- 1/2 tsp cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp ground all spice
- 1 tsp garlic powder
- 1.5 tsp salt
- 1/4 tsp black pepper
- 4 tbs butter
- 3 tbs flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbs Worcestershire sauce
- 1 tsp Dijon mustard
- salt + pepper to taste
- Preheat your oven to 400° F. Line a large baking sheet with parchment paper.
- Sauté your chopped onion in a little olive oil until just translucent – 2 minutes.
- In a large bowl combine the meatball ingredients with your hands. Form medium sized balls and place onto the baking sheet. Bake for 20 minutes or until internal meatball temperature registers 160° F.
- On medium high heat, melt your butter in a pan and add the flour. Continuously whisk until the rue turns brown. Slowly add and whisk in the broth and then heavy cream.
- Next, mix in the Worcestershire and Dijon and bring everything to a boil. Lower heat to simmer and cook until your sauce thickens, stirring occasionally. Season with salt and pepper to taste.
- Add the cooked meatballs to the pan and continue to simmer for another few minutes, drizzling them with the sauce.