Serves a Crowd

Swedish Meatballs

January 31, 2019
Photo by Dash of Amy
Author Notes

This is a classic, and family friendly recipe that is fast and delicious. Mini meatballs drowning in a savory sauce of beef broth, heavy cream, Worcestershire sauce, sprinkled with fresh parsley, and served over egg noodles. —Dash of Amy

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6-8
  • Meatballs
  • 1 pound ground beef
  • 1/2 cup plain Panko bread crumbs
  • 1/3 cup finely chopped onion
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • Sauce
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon soy sauce
  • 1-2 tablespoons fresh parsley, finely chopped
  • 12 ounces egg noodles, cooked and strained
In This Recipe
  1. Meatballs
  2. Combine all ingredients ingredients in a large mixing bowl, and mix very well, using your hands in necessary.
  3. Roll meat mixture into mini meatballs, and place in a deep skillet with 1 tbsp of olive oil.
  4. Cook the meatballs stirring often for about 6-7 minutes until browned on all sides. Transfer to a dish.
  1. Sauce
  2. Wipe out the pan used for the meatballs with paper towels, and melt the butter, then add the flour stirring until it forms a paste.
  3. Add the broth and bring to a boil as it thickens.
  4. Add remaining ingredients and keep a light boil going for 2-3 minutes.
  5. Add the meatballs back in, and cook an additional 2 minutes coating them with sauce.
  6. Add the fresh parsley and mix well.
  7. Serve meatballs and sauce over egg noodles.

See Reviews

See what other Food52ers are saying.