Swedish Meatballs

Swedish meatballs (3-4 meals)

Meatballs

1 pound ground beef

1/2 cup panko breadcrumbs

2 tablespoon parsley chopped

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 cup onion finely chopped

1 teaspoon Garlic Powder

1/4teaspoon Pepper

1 teaspoon salt

2 eggs

Sauce

½ TB olive oil

2 TB butter

3 T. Flour

1 c. beef broth

½ c. cream

½ TB Worcestershire sauce

½ tsp. Dijon mustard

Salt and pepper to taste

·      Combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

·      Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.