Swedish meatballs are popular due to their flavorful profile, comforting appeal, and versatile serving options, making them a beloved culinary delight enjoyed by people around the world.
In a mixing bowl, mix ground chuck, bread crumbs, dry basil, onion powder, ground allspice, black pepper, and salt. Mix until all ingredients are combined.
Add the egg and mix until incorporated with the meat mixture.
Using a small cookie scoop (about 2 teaspoons), scoop the meat into balls. Roll the balls in the palm of your hands.
Place the rolled balls on a plate.
Preheat a skillet, I used a Staub braiser, and add the butter.
Once the butter is melted, cook the meatballs. You may need to do it in a few batches.
Move the meatballs around to brown all sides. (8 to 10 minutes)
Once cooked, set aside.
To make the sauce:
In a saucepan, over medium heat, melt the butter.
Add the flour and whisk until you have a thick paste.
Slowly add the beef broth and whisk until combined.
Add the soy sauce, onion powder, salt, and ground pepper. Whisk to combine.
Finally add the heavy cream. Whisk and bring to a boil. Then reduce to simmer until the sauce thickens up about 4 to 5 minutes.
Pour the sauce into a skillet, add the sauce and bring to a boil.
Add the cooked meatballs and coat them with the sauce. Warm it up until the meatballs are heated through.
Serve over rice, pasta noodles, or mashed potatoes.
Serve and Enjoy!
Notes
Add some fresh herbs when serving like parsley or some fresh grated cheese. Serve the meatballs dry as an appetizer.
If you are mixing ground beef and ground sausage, make sure the meatballs are cooked to 165 degrees F internal temperature.
I like to use 80-20 ground beef because if I am using leaner ground beef, there is not enough fat for the ball to stick together
Keep the meatballs in the fridge for up to 4 days. You can freeze the uncooked meatballs for up to 60 days in a freezer safe bag.
Change the spices, add some chili powder or red pepper flakes. Add some lemon pepper instead of ground pepper.