Swedish Meatballs with Mushrooms
By 
Serves 4
You’ll Need
- 1 Tbsp butter
- 8 oz cremini or button mushrooms, finely chopped
- 1 small onion, peeled and finely chopped
- 1 garlic clove, minced
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 1 tsp salt
- ¼ tsp fresh grated nutmeg
- ¼ tsp cardamom
- ½ tsp black pepper
- 1 Tbsp olive oil
- 2 cups beef stock
- 2 Tbsps cornstarch
- ¼ cup sour cream
- Chopped fresh parsley
Prep and Cook
- Melt the butter in a small frying pan set over medium heart. Add the mushrooms and onions and cook until the onions are soft and the mushrooms have released most, but not all, of their moisture. Add the garlic and continue cooking for an additional minute. Remove from the heat and transfer to a bowl. Quickly chill in the fridge to cool.
- In another large bowl, combine the ground beef, breadcrumbs, egg, salt, nutmeg, cardamom, black pepper and cooled mushroom mixture. Using clean hands gently mix the ingredients together until well combined, taking care not to over mix. Shape the mixture into one-inch meatballs and place on a baking sheet.
- Heat the olive oil in the same skillet used to cook the mushrooms, set over medium-low to medium heat. When hot, place the meatballs in the pan, taking care not to crowd them, and cook in batches, turning them frequently so they get lightly browned on all sides. Transfer cooked meatballs to a plate.
- In a second skillet or saucepan whisk together the beef stock and cornstarch and place over medium heat. Bring to a simmer, but don’t let it boil, stirring frequently until thickened. Add the sour cream and stir to combine well. Place the cooked meatballs in the sauce and sprinkle with chopped parsley to serve.
- Meatballs are excellent over cooked egg noodles or rice.
- Feel free to serve with a side of lingonberry or raspberry jam.
