Swedish Meatballs
Ingredients
Scaled from 6 6 servings (approx. 6 meatballs with sauce each)
- ¼ cup butter + 1 tablespoon divided
- 2 tbsps olive oil
- 3 tbsps all-purpose flour
- 1 ½ cups beef broth
- ¾ cup heavy cream
- 1 ½ tsps soy sauce
- ¾ teaspoon dijon mustard
- salt and pepper to taste
- 36 frozen meatballs
- freshly chopped parsley
Instructions
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Over medium-high heat, melt 1 tablespoon of butter with 2 tablespoons of oil in a skillet.
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Fry meatballs in batches so they don’t stew or simmer.
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Then transfer them to a plate and cover with foil.
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Add a ¼ cup butter to the juices in the pan to melt.
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Whisk in the flour until smooth, then keep stirring until the roux turns bubbly and golden brown.
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Add the broth and whisk until combined.
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Slowly add heavy cream, soy sauce and dijon mustard.
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Whisk until blended thoroughly.
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Season with salt and pepper to taste then bring to a boil and continue to simmer until the sauce has thickened.
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Now add the meatballs back into the sauce and simmer for another 1-2 minutes or until heated through.
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Sprinkle with freshly chopped parsley and serve.
Nutrition
Per serving
| Calories | 477 |
|---|---|
| Fat | 40 |
| Saturated fat | 21 |
| Trans fat | 1 |
| Unsaturated fat | 18 |
| Cholesterol | 145 |
| Sodium | 980 |
| Carbohydrates | 12 |
| Fiber | 0.5 |
| Sugar | 1.5 |
| Protein | 16 |