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.