Swedish Meatballs
The Swedish Meatball Recipe That Tastes Like You Made Them From Scratch
These Swedish Meatballs simmer Jones No Antibiotics Ever Homestyle or Chicken Meatballs in a rich gravy of butter, beef broth, allspice, nutmeg, Dijon, and sour cream until thick and velvety. Serve over wide egg noodles and garnish with fresh parsley for a cozy, comforting dinner ready in 35 minutes.
Ingredients
- 1 (16-18 oz.) package Jones No Antibiotics Ever Homestyle or Chicken Meatballs, defrosted
- 3 tablespoons unsalted butter
- 1 large shallot, finely diced
- 1 teaspoon salt, divided
- 3 tablespoons all-purpose flour
- 2 cups beef broth, room temperature
- 1/4 teaspoon all spice
- 1/8 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 3/4 cups full fat sour cream (or 1/2 cup heavy cream)
- cooked wide egg noodles, for serving
- parsley, for garnish
Directions
Melt butter in a large skillet with high sides over medium heat. Turn heat to medium-low, add shallot and sauté until fragrant and translucent, about 2-3 minutes. Add the garlic and ¼ teaspoon salt, cook one minute.
Stir in the flour, cook for one minute.
Slowly whisk in room temperature beef stock, 1/2 teaspoon salt, all spice, nutmeg, Dijon mustard and Worcestershire sauce. Bring to boil and reduce to a simmer until the sauce has thickened, about 3-4 minutes.
Add meatballs to sauce. Cover and simmer until the meatballs are warmed through, about 10 minutes.
Stir in sour cream, remaining 1/4 teaspoon of salt and pepper until sauce is creamy and thick.
Serve over egg noodles. Garnish with freshly chopped parsley or chives.
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