Swedish Meatballs
Meatballs in a creamy mushroom sauce - better than IKEA! Serve over egg noodles or mashed potatoes.
Servings: 4
Calories:
Ingredients
The Meatballs
- 1 pound ground beef
- 1 large egg
- 1/4 cup Italian breadcrumbs
- salt and pepper to taste
- 1 small onion finely diced
- 1 tablespoon Worcestershire sauce
- 3 tablespoons parsley
- 1 tablespoon olive oil
The Sauce
- 4 ounces fresh mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef stock
- 1 can Cream of Mushroom soup
- 1 tablespoon soy sauce
- 1/2 teaspoon dry thyme
- 1/3 cup sour cream
Instructions
The Meatballs
- In a medium bowl add the ground beef, egg, breadcrumbs, salt, pepper, onion, Worcestershire sauce and finely chopped parsley. Combine using your hands without over-mixing then form into about 1 1/2″ meatballs.
- Drizzle one tablespoon of olive oil into a large skillet then then add the meatballs searing the top and bottom then remove them from the skillet to a bowl (they won’t be fully cooked through at this point).
The Sauce
- Add the sliced mushrooms and Worcestershire to the same skillet then season (don't clean the skillet) with salt and pepper and sauté the mushrooms 3-4 minutes (about 2 minutes per side).
- Add the beef stock, scraping any brown bits from the bottom of the skillet then fold in the can of cream of mushroom soup, soy sauce and thyme.
- Return the meatballs and any of their juices to the skillet then cover and cook over medium to medium-low heat 15-20 minutes or until the meatballs are cooked through.
- Temper the sour cream then add it to the sauce. Taste and adjust for salt and pepper then serve right away over wide egg noodles or mashed potatoes.