Dutch Oven Swedish Meatballs
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Swedish Meatballs
Description
This recipe starts by soaking breadcrumbs in milk to form a moist binder mix then combining with ground beef, grated onion and garlic, dried thyme and rosemary, black pepper, salt, and an egg to bind the mixture. The texture should allow rolling into 1-inch balls that hold shape well.
The meatballs are chilled briefly to firm in the freezer, then browned in batches in a heavy dutch oven with olive oil, developing a golden crust. They are removed, allowing the sauce to be made in the same pot by melting butter, stirring in flour to make a roux, then adding beef broth, sour cream, heavy cream, tomato paste, mustard, Worcestershire sauce, allspice, and seasoning to build a rich, tangy, and creamy sauce.
The browned meatballs are returned to the sauce to finish cooking gently, absorbing the flavors, and keeping moist. The dish is finished with fresh parsley for a bright herbal note. This method provides tender, flavorful meatballs in a velvety sauce, suitable for serving with mashed potatoes or noodles.
Ingredients
For the Meatballs
- ½ cup breadcrumbs
- ¾ cup milk
- ½ teaspoon salt
- 1 pound ground beef
- 1 egg
- 3 tablespoons onion grated
- 2 garlic grated, cloves
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups beef broth
- 3 tablespoons sour cream
- ¼ cup heavy cream
- 2 teaspoons tomato paste
- 1 teaspoon brown mustard
- 2 teaspoons Worcestershire sauce
- 1 pinch allspice
- salt to taste
- black pepper to taste
- 1 tablespoon parsley chopped, fresh
Instructions
For the Meatballs
- In a small bowl, combine the breadcrumbs and just enough of the milk to moisten them throughout. Pour a little bit in, mix, and repeat until they are all moist.
- In a large bowl, combine the ground beef, egg, onion, garlic, thyme, rosemary, salt and pepper.
- Mix together very well.
- Add in the breadcrumb mixture and mix until combined.
- Add more milk until the consistency of the meatballs is soft and slightly sticky. You should be able to roll them into balls and have them stay in shape easily.
- Form into 1-inch balls, I like to use a 1-inch cookie scoop for this job.
- Freeze in a single layer on a cookie sheet for 10 minutes, if time allows. This makes them hold up better for frying.
- In a large heavy bottomed pot, heat oil on medium high heat until shimmering.
- Place meatballs in the dutch oven and fry until brown on all sides. Don't crowd the dutch oven, you'll need to do about three batches. Remove fried meatballs from pan and store on a paper towel lined plate while you fry the rest.
- The meatballs aren't fully cooked at this stage, you will finish cooking them in the sauce.
For the Sauce
- Using the pot you fried the meatballs in, adjust fat to be about 2 tablespoons. You may have to remove some fat or add a tablespoon or so of butter.
- Add 2 tablespoons of flour and cook on medium low for about 2-3 minutes.
- Gradually pour in the beef broth, whisking the whole time. Let simmer until slightly thickened, about 3 minutes.
- Add sour cream, cream, tomato paste, brown mustard, Worcestershire sauce, and all spice.
- Taste and adjust seasonings with salt and pepper.
- Add all of the meatballs into the sauce and gently make sure they are all covered and evenly distributed.
- Bake in the oven, lid on, on the middle rack on 350 degrees F for 30-45 minutes.
- Stir gently once finished, sprinkle with fresh parsley for serving, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 105mg | 35% |
| Sodium | 693mg | 29% |
| Potassium | 374mg | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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