Swedish Meatballs


This recipe makes a LOT, so you may want to cut it in half if you are cooking for just a couple people…

  • 2 pounds ground beef
  • 1/2 cups bread crumbs
  • 2 Tbsp parsley
  • 2 tsp oregano
  • 1 onion, finely chopped, sauteed, then added to hamburger mix
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 2 eggs
  • 2 Tbsp olive oil
  • 1 stick butter
  • 5 Tbsp flour
  • 4 cups beef broth
  • 2 cups heavy cream
  • 2 Tbsp Worcestshire sauce
  • 2 tsp Dijon mustard

In a large bowl, combine ground beef, bread crumbs, parsley, oregano, sauteed onion, garlic powder, pepper, salt and eggs. Mix well until combined.

Roll into small (1-2 inch) meatballs. In a large skillet, heat olive oil and 2 Tbsp butter over medium heat. Add the meatballs in batches, turning until brown on all sides and cooked throughout. Transfer to a large bowl.


Add 6 Tbsp butter and 5 Tbsp flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worcestshire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Add meatballs into sauce and turn the heat down to Low.

Boil the noodles or prep some rice. Add 1 cup of frozen peas to sauce at last minute. Pour meatballs and sauce over noodles/rice.