Swedish meatballs 

These Swedish meatballs are packed with delicious flavours and are smothered in the most amazing creamy gravy. You know you have a winner when your family invites you on a road trip, and request only Swedish meatballs as padkos.

This recipe is from ‘The Recipe Critic‘.  

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY
INGREDIENTS

500 grams ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ cup onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
½ teaspoon salt
1 egg
1 tablespoon olive oil
5 tablespoon butter
3 tablespoon flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 ½ cup rice

METHOD

Prepare all your ingredients.

In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Lightly mix to combine making sure that you don’t overmix the meat as it will become dry. Roll the meat into 12 large meatballs or 20 small meatballs.

Bring a large saucepan with salted water to the boil. Pour in the rice, give it a stir and bring the water back to the boil. Cover, reduce heat and gently simmer for 15 minutes. Remove from the heat and let it stand to steam for another 10-15 minutes.

Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium-high heat. Add the meatballs and cook, turning continuously until brown all over and cooked through. Transfer to a plate and set aside.

Melt the rest of the butter in a saucepan over medium heat. Stir in the flour and whisk until it turns brown. Slowly stir in the broth and cream. Add the Worcestershire sauce and mustard and bring to a simmer. Cook until the sauce starts to thicken, season to taste. Add the meatballs back to the saucepan and simmer for 2-3 minutes. Serve with the rice.

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