Swedish Meatballs in a Creamy White Sauce

Easy to make, even easier to consume.

For photos and story, you may check here.

Ingredients

• 250 gr (9 oz) ground pork.
• 250 gr (9 oz) ground beef.
• 1 onion finely chopped.
• ½ cup of breadcrumbs.
• ⅓ cup of milk.
• Small bunch of flat-leaf parsley finely chopped.
• 1 tablespoon dried oregano.
• 1 egg.
• 1 teaspoon ground pepper.
• 1 teaspoon salt.
• ½ cup of extra-virgin olive oil.
• 3 tablespoons of butter.
• 2 tablespoons of flour.
• 1 cup of beef broth.
• 1 cup of Crème Fraiche or heavy cream.
• 1 tablespoon Worcestershire sauce.
• 1 teaspoon Dijon mustard.

Instructions

• Combine the meats in a large bowl. Mix the breadcrumbs with the milk and add them to the bowl. Add the onion, parsley, oregano egg, salt and pepper and mix well. Knead for ~ 5 minutes to make a homogeneous mix.
• Add 1 tablespoon of butter and the olive oil in a skillet on medium-high heat. Use the meat mixture and make small balls. Fry the meatballs until golden brown.
• In a large frying pan add 2 tablespoons of butter on medium heat. Add the flour and mix well. When the flour starts getting yellow (~ 1 minute), add the cream, the beef broth, the Worcestershire sauce and mustard. Stir well and let the sauce thicken, for ~ 10 minutes. Add salt and pepper to taste.
• When the sauce is ready, add the meatballs into the pan and cook for a few minutes.
• Sprinkle some parsley and enjoy the meatballs with some pasta or rice.

bon appetit