Swedish Meatballs

Meatballs are the perfect dish for game day… or game night! They are great by themselves or paired with rice or mashed potatoes. Add a side of cooked veggies and you are good to go. If you haven’t added Swedish meatballs into the rotation of foods at your events, what are you waiting for?

Here’s what you’ll need to make these:

• 1 14oz bag meatballs, precooked
• 5 Tbsps butter
• 1 Tbsp olive oil
• 3 Tbsps flour
• 2 cups beef broth
• 1 cup heavy cream
• 2 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp cayenne 
• 1 tsp parsley 
• 1-2 Tbsps dijon mustard
• 1-2 Tbsps Worcestershire sauce

Let’s get cooking!

In medium heat pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Place in meatballs and brown on all sides.

Remove meatballs from pan, add 4 tablespoons of butter and let it melt. 

Once melted, add flour and stir until smooth. Let it cook while stirring for 1-2 minutes to cook out the flour taste.

Add in beef broth and whisk in heavy cream. Stir frequently.

Once simmering, whisk in all seasonings, mustard and Worcestershire sauce. Turn off heat and add the meatballs back in.

Let cool until the sauce thickens while basting meatballs with sauce.

Serve hot over rice, pasta or mashed potatoes.

Print Recipe

4.50 from 4 votes

Swedish Meatballs

Author: Justin Holmes

Ingredients

• 1 14 oz bag meatballs precooked
• 5 Tbsps butter
• 1 Tbsp olive oil
• 3 Tbsps flour
• 2 cups beef broth
• 1 cup heavy cream
• 2 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp cayenne
• 1 tsp parsley
• 1-2 Tbsps dijon mustard
• 1-2 Tbsps Worcestershire sauce

Instructions

• In medium heat pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Place in meatballs and brown on all sides.
• Remove meatballs from pan, add 4 tablespoons of butter and let it melt.
• Once melted, add flour and stir until smooth. Let it cook while stirring for 1-2 minutes to cook out the flour taste.
• Add in beef broth and whisk in heavy cream. Stir frequently.
• Once simmering, whisk in all seasonings, mustard and Worcestershire sauce. Turn off heat and add the meatballs back in.
• Let cool until the sauce thickens while basting meatballs with sauce.
• Serve hot over rice, pasta or mashed potatoes.

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