Swedish Meatballs have always been a favorite of ours, especially when we our throwing a party.
Every time we serve these at a gathering, they are one of the first items to go.
They are so delicious, and so addictive! The cream-soaked bread crumbs, fresh dill, and brewed coffee are secret ingredients that make these balls sing!!
135% Loon Approved!
Swedish Meatballs with Cream Sauce
FOR THE MEATBALLS
- 1 tablespoon unsalted butter
- ½ cup finely chopped onion
- 1 cup fresh white bread crubme
- ¼ cup heavy cream
- 6 oz ground beef
- ½ lb ground pork
- ½ lb ground veal
- 1 large egg
- ¼ cup chopped parsley
- ½ tsp Kosher salt
- ¼ tsp pepper
- 1 pinch ground ginger
- 1 pinch freshly grated nutmeg
- 2 T olive oil or as needed, for cooking the balls
FOR THE CREAM SAUCE
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 ½ cups beef stock
- ½ cup strong brewed coffee
- ½ cup heavy cream
- 1 tsp Dijon mustar
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- 1 tbsp olive oil
MAKE THE MEATBALLS:
Heat the butter in a large skillet over medium heat.
Add the onions and cook until soft, about 8 minutes. Set aside.
Meanwhile, soak the bread crumbs in the heavy cream for 15 minutes.
In a large bowl, mix the meats, egg, parsley, salt, pepper, ginger, nutmeg and sauteed onions.
Add the soaked bread crumbs and mix.
Shape the meatballs (about 24) should weigh about 1 ounce each.
In a large non-stick pot (or Dutch oven), the remaining oil over medium-high heat.
Brown the balls (in batches) until browned all over (they won't be completely cooked). Set aside.
MAKE THE SAUCE:
Melt the butter then add the flour stir with wooden spoon until lightly browned, about 4 minutes.
Add the stock, coffee, and heavy cream and stir until no lumps.
Simmer until thickened, about 10 minutes.
Stir in the parsley and dill then add the meatballs to the sauce.
Simmer for 30 minutes.
Transfer to platter and garnish with more parsley.