Delicious Swedish Meatballs: Tender homemade beef meatballs are tossed in a luscious cream sauce that can be served over noodles, rice or mashed potatoes in this classic comfort food recipe!
Preheat your oven to 400 degrees F. Prepare a 9x13 baking dish with non-stick cooking spray.
Using your hands or a spoon, mix together the beef, egg, milk, bread crumbs, onion flakes, dried parsley, black pepper and nutmeg until well combined.
Next, use a spoon or cookie scoop to shape the mixture into small (1 inch) meatballs. This recipe makes about 20-22 meatballs.
Now, place the meatballs in the prepared baking dish and bake for about 20 minutes or until the center of the meatballs is no longer pink. You can also brown the meatballs in a skillet with a tablespoon of oil until cooked through. If you cook them in a skillet, make sure to rotate the meatballs so they brown on all sides and stay relatively round. Set the meatballs aside and keep them warm.
How to make the cream sauce
In a large saucepan or skillet with sides, melt the butter over medium high heat. Remove the pan from the heat and add the flour, bouillon powder and black pepper. Whisk until well combined. Add the milk slowly, whisking into a sauce that is well blended and smooth.
Return the pan to medium heat and cook, stirring constantly, until the cream sauce starts to boil. Boil for 1 minute and continue stirring. Remove the pan from the heat.
Next, add the cooked meatballs to the pan of sauce. Stir to help completely coat the meatballs with the sauce.
Finally, spoon the Swedish meatballs and sauce over hot egg noodles, rice or mashed potatoes.
Notes
We recommend making 1 inch meatballs because that size cooks through in the center without becoming too brown on the outside.
For the best results, eat this dish while the sauce is hot because it thickens quickly and may form a skin over the top as it cools.
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to three days.