Swedish Meatballs w/ Dijon Cream Sauce

photo 2-89

Most of us are probably familiar with the Swedish retailer Ikea.  After all, who hasn’t struggled with assembling a piece of their furniture with nothing more than a pictorial, terse instructions in a foreign language, and an allen wrench.  The self assembly nature of their products doesn’t deter me as I keep going back.  But I keep returning for more than their economical furniture; no trip to Ikea would be complete without dining on a heaping plate of their meatballs.  Whether we are in the US or Europe, a shopping trip to Ikea is never complete without a stop in their cafeteria.

But if you can’t make it to the big blue and yellow box store, you can easily make your own Swedish meatballs at home.  This recipe is courtesy of From Away and I’ve made a few adaptations but it is very easy to make.  I served these meatballs as an entree alongside steamed broccoli and crispy smashed roasted potatoes but garlic mashed potatoes would also be good. You could also serve these meatballs as an appetizer or as a part of a buffet table instead.  Either way, they are sure to be a hit.

SWEDISH-STYLE MEATBALLS w/ DIJON CREAM SAUCE

For the meatballs:

1 pound ground pork

3 cups fresh bread crumbs

1/2 cup milk

1 egg, lightly beaten

2 garlic cloves, minced

1/4 cup onion, diced

Salt & freshly ground black pepper

2 teaspoons vegetable oil

For the sauce:

2 tablespoons butter

1 tablespoon flour

1 1 cup chicken broth

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon honey

1/2 cup half and half

Salt & freshly ground black pepper

For the meatballs:

  • In a large bowl, mix together the pork, bread crumbs, milk, egg, garlic, onion, salt and pepper.
  • Using your hands, roll the mixture into small balls.
  • Heat 1 tablespoon of the oil in a large skillet set over medium-high heat.  When the oil shimmers, place half of the meatballs into the pan and brown on all sides.  Remove the meatballs to a plate and keep warm in the oven while you brown the remaining meatballs.

For the sauce:

  • In a deep saute pan, melt the butter over medium heat.
  • Whisk in the flour, stirring until it begins to bubble and becomes fragrant.
  • Stir in the chicken broth, being sure to scrape the bottom of the pan to pick up any of the stuck on pan bits.
  • Turn up the heat and bring the sauce to a boil.
  • Stir in the Dijon mustard, honey, and Worcestershire sauce.  Reduce the heat to low and let the sauce simmer for 5-7 minutes.
  • Stir in the half and half and season with salt and pepper.
  • Gently transfer the reserved meatballs to the pan and let them cook in the sauce for 5 minutes.

Yields: 32 meatballs

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