Swedish Nutballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside. In the same skillet, melt butter and whisk in flour to create a roux.
• STEP 5.Gradually whisk in beef broth and heavy cream until the mixture thickens. Season with salt and pepper to taste.
• STEP 6.Return the meatballs to the skillet and simmer in the gravy for an additional 5-10 minutes, until cooked through.
• STEP 7.Serve the Swedish Nutballs with lingonberry sauce and garnish with fresh parsley. Enjoy!

Cooking Tips

• For extra flavor, you can add a pinch of nutmeg or allspice to the meatball mixture.
• To make the meatballs ahead of time, you can freeze them after shaping. Just thaw before cooking.
• If you don't have lingonberry sauce, cranberry sauce can be a good substitute.

Storage and Serving

• Leftover Swedish Nutballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs in a skillet with a little bit of water or broth and heat until warmed through.
• Serve the Swedish Nutballs as an appetizer with toothpicks or as a main course with mashed potatoes and vegetables.