Description
Tender meatballs in a silky mushroom cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1 large egg
- 1/4 cup grated onion
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp nutmeg
- 2 tbsp chopped parsley
- 1/4 cup flour for dusting
- 2 tbsp butter
- 8 oz sliced cremini mushrooms
- 2 tbsp flour
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2–3 tbsp sour cream or crème fraîche
Instructions
- Soak breadcrumbs in milk for 5 minutes.
- Mix soaked breadcrumbs with beef, pork, egg, grated onion, garlic, salt, pepper, allspice, nutmeg, and parsley.
- Shape the mixture into 1-inch meatballs, about 24 total, and dust with flour.
- Brown meatballs in batches in a heated skillet over medium-high heat (3-4 minutes per side). Remove from skillet.
- Add butter and sliced mushrooms to the skillet; sauté until mushrooms are golden.
- Sprinkle flour over mushrooms and cook for 1 minute.
- Deglaze the skillet with beef broth, scraping up browned bits.
- Stir in heavy cream, Worcestershire sauce, and Dijon mustard; simmer for 5-8 minutes until thickened.
- Return meatballs to the sauce and simmer for an additional 5 minutes.
- Off heat, stir in sour cream for silkiness, and adjust salt as needed.
Notes
Serve over egg noodles, or with steamed vegetables for a lighter meal. Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 6 meatballs
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg