Creamy Meatballs

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Swedish meatballs recipe

Swedish meatballs recipe

0 from 0 votes
Servings

10

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

This recipe has a calming effect. As you gently press the meatballs together, try being entirely in the moment and think how you are spreading love, joy, and positivity into the food you cook to nourish your family.

Ingredients

  • Meatballs
  • 3/4 cup breadcrumbs

  • 175 ml milk

  • 1 large egg

  • 2 cloves minced garlic,

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon ground white pepper

  • 1/4 teaspoon all spice

  • 2 onions, finely chopped

  • 500 g ground beef mince

  • 500 g ground pork mince

  • 3 tablespoons fresh parsley, finely chopped

  • 3 tablespoons fresh chives, finely chopped

  • 2 tablespoons butter

  • 2 teaspoons olive oil


  • Sauce
  • 1/3 cup butter

  • 300 ml vegetable stock

  • 300 ml beef stock

  • 250 ml cream

  • 3 teaspoons soy sauce

  • 1 teaspoon mustard

  • 1 tablespoon Maizena, or Cornflour, mixed into 2 tablespoons of cold water

  • Salt and pepper, season to taste

  • Fresh parsley, chopped (to serve)

  • Spring onion, chopped (to serve)

Directions

  • Meatballs
  • Cook the finely chopped onion in a little oil until browned. Allow to cool completely.
  • In a large bowl, mix the breadcrumbs together with the milk, egg, garlic, salt, pepper, and spices. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
  • Once the milk has absorbed, and the onion is cool, add in the onion, meats, parsley, and chives. Mix well with your hands to combine. Make sure the onion is cool before adding it to the mixture to avoid spoiling the meat.
  • Shape mixture into about 30 small balls.
  • Heat 2 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches so they don’t stew or simmer. Transfer to plate and cover with foil.
  • Sauce
  • Add the 1/3 cup butter to the juices in the pan to melt. Pour in the stock, cream, soy sauce and mustard. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce well to combine all the flavours together.
  • Turn heat down low, add the Maizena, and stir continuously until the sauce has thickened to your preferred consistency and the Maizena taste has cooked out. The longer you stir, the thicker it will become. It’s important you keep the heat low, so that the cream doesn’t get too hot and split. If it gets too thick, thin it out with a little milk or water.
  • Place meatballs into the gravy in the pan, and garnish with chopped fresh parsley and spring onion. Serve with macaroni, spaghetti, or mashed potato.
  • Note: This recipe uses a mixture of pork and beef mince, which adds juiciness to the Meatballs. But you can use all beef if you prefer.

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