How to make Swedish Meatballs

Combine 1/4 cup breadcrumbs and 1/4 cup milk in a bowl and let it soak.

Melt butter in a frying pan over medium to high heat.

Add 1 chopped onion to the pan and cook until softened.

In a bowl, combine 1/2 kilo minced beef, oregano, minced garlic, 1 egg, the soaked breadcrumb mixture, softened onions, salt, and pepper. Mix well.

Form the mixture into about 20 small meatballs.

In the same frying pan, melt a couple of tablespoons of butter over medium heat.

Add the meatballs to the pan and lightly cook them on all sides until browned on the outside but not cooked through.

Remove the meatballs from the pan and place them in a sealable container.

In the pan, melt 4 tbsp of butter over medium heat.

Sprinkle in 3 tbsp of plain flour and stir for about 3 minutes until golden brown.

Gradually add 2 cups of beef stock while stirring continuously.

Add 1 cup of cream, 1/2 tbsp Worcestershire sauce, and 1 tsp Dijon mustard to the sauce and mix well.

Bring the sauce to a low simmer and add the meatballs back in.

Let the meatballs simmer in the sauce for 10 to 15 minutes until cooked through.

Equipment Needed

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