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Cocktail Swedish Meatballs

Cocktail Swedish Meatballs 

1 lb. Cremer’s Lean Ground Beef

¼ cup panko bread crumbs

1 teaspoon dried parsley

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ cup onion, finely chopped

½ teaspoon garlic powder

¼ teaspoon pepper

½ teaspoon salt

1 egg, beaten

1 tablespoon vegetable oil

5 tablespoons butter

3 tablespoons flour

2 cups beef broth

1 cups heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard 

In a large bowl, combine ground beef, panko, allspice, nutmeg, onion, garlic powder, pepper, salt and eggs.  Mix until combined.  Roll into 20 small meatballs.  

In a large skillet, heat oil and 1 tablespoon butter.  Add the meatballs, in batches, and cook, turning occasionally until brown on all sides and cooked through.  Transfer to a plate.  

Add 4 tablespoons butter to skillet and melt over medium heat.  Whisk in flour and stir until it turns brown.  Slowly stir in beef broth and heavy cream.  Add in Worcestershire sauce and Dijon mustard and bring to a simmer until sauce begins to thicken.  Add salt and pepper, to taste.  

Add meatballs back to the skillet and simmer for another 1-2 minutes.  Transfer to a small slow cooker on low heat.  Cover and cook 1 hour.  Serve. 

 

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