SWEDISH MEATBALLS
Servings: 8

Ingredients:

For the Meatballs
1 pound ground beef
1 pound ground pork
3⁄4 cup onion, finely chopped 1 tablespoon garlic, minced
1⁄2 cup cheddar cheese, grated
4 ounces cream cheese at room temperature
1 tablespoon Worcestershire sauce
1 teaspoon sherry vinegar 1 tablespoon thyme fresh finely chopped
1 tablespoon parsley fresh, finely chopped

For the Sauce
1⁄4 cup all-purpose flour 2 tablespoon butter
1⁄2 cup cream
1 cup whole milk
1 cup water
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped

Instructions:

FOR THE MEATBALLS:

  1. Prep your ingredients. Finely chop the onion, mince the garlic, thyme and parsley, shred the cheese and make sure the cream cheese is softened.
  2. Combine all the ingredients for the meatballs in a large bowl and mix thoroughly using your clean hands. Make sure the cream cheese is completely room temperature or it will not mix in properly.
  3. Form the meat into balls between 11⁄2 and 2 inches in diameter. Wetting your hands occasionally will make rolling them less messy. It’s easiest to transfer the rolled meatballs to a baking sheet as a staging area while you finish the prep.
  4. Heat a large heavy skillet on medium-low with 2 tablespoons of butter and 2 to 3 tablespoons of olive oil. Add the meatballs and cook until golden brown, turning as needed for an even browning. Remove cooked meatballs from the pan and transfer to a clean bowl while you prepare the sauce in the same pan.

FOR THE SAUCE:

  1. Melt 2 tablespoons of butter on the skillet you cooked the meatballs on. Add 1⁄4 cup of flour and whisk in, cooking until golden.
  2. Add 1⁄2 cup of cream, 1 cup of milk, and 1 cup of water. Whisk to mix well. Season the sauce with salt and pepper and add the paprika, thyme and parsley, and stir in.
  3. Cook over medium-low heat until thickened.Once sauce has thickened, add the meatballs back into the pan and cook on medium-low for about 20 minutes, turning occasionally so they’re fully coated. Serve with your favorite pasta and enjoy.

Pro Tips For This Recipe

  • Don’t skimp on the oil when you’re browning the meatballs. The fat really helps give an even golden surface and creates a WONDERFUL base for the sauce.
  • Fresh thyme, lots of parsley, and a sharp cheddar are all musts for these meatballs. 
  • Go for a finer chop on the onion, it will cook faster and give you a tastier result. 
  • You can’t go wrong doubling the sauce. The meatballs will really absorb a lot of the liquid and everyone likes a bit of extra sauce on their pasta.
  • Make a BIG batch and freeze half for later, it’s not that much more work and you’ll be so happy when you need dinner in a snap.
  • When forming the meatballs in the palms of your hands have a little bowl of water nearby to keep your hands slightly wet. This will help cut down on the messiness. 

Recipe Courtesy of John Kanell of Preppy Kitchen