Creamy Meatball Stew
Treat your taste buds to a creamy meatball stew. This Swedish meatball dish is easy to prepare and it's been a staple in many households for years because it's so delicious.
Servings: 6
Ingredients
For the Meatballs:
- 1 Pound ground beef
- 1 Pound ground pork
- ½ Cup onions finely chopped
- ½ Cup panko breadcrumbs
- ¼ Cup milk
- ¼ Cup parmesan cheese freshly grated
- 1 Tablespoon garlic minced
- 1 egg
- 2 Tablespoons fresh parsley chopped
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon ground allspice
- ¼ Teaspoon ground nutmeg
For the Gravy:
- 4 Tablespoons butter
- ½ Cup all purpose flour
- 4 Cups beef broth
- 1 Cup heavy cream
- 2 Tablespoons Dijon mustard
- 2 Teaspoons Worcestershire sauce
- 2 Tablespoons dill chopped
- 2 Pounds potatoes small, halved
- 1 cup peas cooked
- ¼ cup sour cream or creme fraiche
Optional Garnish:
- dill Chopped fresh
- parsley Chopped fresh
Instructions
For the Meatballs:
- Preheat the oven to 400 degrees F. Line a cookie sheet with tinfoil and spray with nonstick spray.
- Combine all the ingredients for the meatballs and scoop 2-tablespoon portions of the mixture to form meatballs.
- Place on the prepared pan and bake for 20 minutes until cooked through. Keep warm until ready to add to the gravy.
For the Gravy:
- Melt the butter in a large pan and stir in the flour. Cook for 1 minute.
- Whisk in the beef broth, heavy cream, Dijon mustard, Worcestershire sauce and dill.
- Add the potatoes and place a lid on the pan. Cook until tender, about 20 minutes. Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
- Add the meatballs to the gravy.
- Serve plates of the meatballs and potatoes with a heaping tablespoon of peas, some sour cream and (if liked) a sprinkle of fresh dill and/or parsley.
Notes
Grilled version: You might like to cook the meatballs on the grill or in the smoker. They will take about 12 minutes on the grill or about half an hour in a smoker at 250 degrees F.
Perfect potatoes: Cut the potatoes into even-sized pieces so you don't end up with some still raw while some are cooked. If you're using baby potatoes, you can cook these whole of course, perhaps halving any that are especially large.
Experiment: Feel free to have fun experimenting with the recipe, adding more ingredients to the meatballs and to the gravy. You might like to add onions to the gravy or throw a finely chopped handful parsley into the meatball mixture instead of just a couple of tablespoons. Other fresh herbs can work too, such as oregano or basil. Or sprinkle in some garlic salt.
Perfect potatoes: Cut the potatoes into even-sized pieces so you don't end up with some still raw while some are cooked. If you're using baby potatoes, you can cook these whole of course, perhaps halving any that are especially large.
Experiment: Feel free to have fun experimenting with the recipe, adding more ingredients to the meatballs and to the gravy. You might like to add onions to the gravy or throw a finely chopped handful parsley into the meatball mixture instead of just a couple of tablespoons. Other fresh herbs can work too, such as oregano or basil. Or sprinkle in some garlic salt.
Nutrition
Calories: 802kcal | Carbohydrates: 47g | Protein: 39g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1311mg | Potassium: 1376mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1071IU | Vitamin C: 44mg | Calcium: 197mg | Iron: 5mg
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