Wagyu Beef Swedish Meatballs | Rich & Savory Comfort Food | SRF
Ingredients
- 2 pounds SRF Wagyu Ground Beef
- 1/4 cup flat-leaf parsley, finely chopped
- 1 medium onion, grated
- 2 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground nutmeg, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Panko breadcrumbs
- 2 eggs, whisked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- 1/2 cup heavy cream
- Optional: Lingonberry sauce or cranberry sauce for serving
- Serving options: Mashed potatoes, egg noodles, or rice
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Directions
- In a large bowl, gently mix the ground beef, parsley, grated onion, garlic, allspice, 1/2 teaspoon nutmeg, salt, pepper, panko, and eggs until just combined. Form into 1-inch meatballs and place on a baking sheet.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs, browning them on all sides. Remove from the pan and set aside.
- Drain excess oil if needed, then reduce heat to medium. Add butter and flour, whisking continuously for about 1 minute to form a roux.
- Slowly whisk in the beef stock, ensuring no clumps form. Stir in the remaining 1/4 teaspoon nutmeg, Dijon mustard, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens
- Stir in the heavy cream and return the meatballs to the skillet, coating them in the sauce. Cover and simmer over low heat for 10 minutes until fully cooked.
- Serve hot meatballs over mashed potatoes, egg noodles, or rice, with a dollop of lingonberry sauce for a perfect sweet-savory balance.
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