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Swedish-Style Meatballs with Dijon Cream Sauce


  • Yield: 30 meatballs 1x
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Ingredients

For the meatballs:

  • 1 lb ground pork
  • 3 cups fresh bread crumbs
  • 1/2 cup milk
  • 1 egg
  • 2 garlic cloves, minced
  • 1/4 cup onion, finely diced
  • Kosher salt and freshly ground pepper
  • 2 teaspoons vegetable oil

For the sauce:

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 1/3 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1/2 cup half and half
  • Kosher salt and freshly ground black pepper
  • Parsley, for garnish

Instructions

For the meatballs:

  1. In a large bowl mix together everything but the oil. Roll mixture into little balls. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the meatballs in the pan and brown on all sides. Remove to a plate and keep them warm in the oven, brown the second batch.

For the sauce:

  1. In a deep sauté pan, melt butter over medium heat. Whisk in flour, stirring until it begins to bubble and becomes fragrant. Stir in the chicken broth, using a wooden spoon to pick up the bottom of the pan bits. Turn the heat up and bring the sauce to a boil. Stir in Dijon mustard, honey, and Worcestershire sauce. Reduce the heat to low and let the sauce simmer 5-7 minutes. Stir in the half and half. Season and taste. Gently transfer meatballs into the pan and let them cook in the sauce for about 5 minutes. Garnish with lots of fresh parsley.