Swedish Meatballs in Mushroom Sauce

Swedish Meatballs in Mushroom Sauce

Tired of those same, old Swedish meatballs? Mix it up a bit by adding mushrooms with possibly our best Swedish meatballs recipe. Mushrooms really add to the flavor with this homemade meatball recipe.

Cooking Time25 min

Ingredients

  • 2 teaspoons oil
  • 6 cups mushrooms; sliced
  • 2 teaspoons fresh dill, chopped
  • 1/4 teaspoon each salt and pepper
  • 2/3 cup 2% evaporated milk
  • 3 tablespoons rye cracker crumbs
  • 3 tablespoons onion; finely chopped
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 3/4 pound ground beef, lean
  • 4 teaspoons all purpose flour
  • 2/3 cup beef stock

Instructions

  1. In large non-stick skillet heat oil over medium-high heat; cook mushrooms, dill and pinch each of the salt and pepper, stirring occasionally, for 10 minutes or until just starting to brown and liquid is evaporated. 
     
  2. Transfer to medium sized bowl and set aside.
     
  3. Meanwhile, in separate bowl, combine 2 tablespoons of the milk, cracker crumbs, onion, allspice, nutmeg and remaining salt and pepper; mix in beef.
     
  4. Shape into 1-inch balls and cook in skillet, turning often, for 8 minutes, or until browned.
     
  5. Return mushrooms to skillet; sprinkle with flour and stir for 30 seconds or until adsorbed.
     
  6. Pour in stock and remaining milk, stirring and scraping up brown bits; bring to boil.
     
  7. Reduce heat; simmer, stirring occasionally, for 4 minutes or until thickened.

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Meatballs are comfort food so everyone in the family should enjoy eating this, even picky eaters. This is an easy recipe that can be prepared quickly. When making this, I would use reduced sodium beef stock. Also, I would serve this dish over egg noodles. Add a side dish of green beans, and dinner is ready.

I haven't tried the recipe yet, but it looks like 3/4 pound of beef, not 1/4 pound. Since the mushrooms are cooked down before you form the meatballs, that proportion should be about right. Of course, you could choose to have a full pound on hand and add a little more if needed.

Seems like a lot of mushrooms for only 1/4 pound of meat? Is this right+

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