Always a favorite with any crowd, these Swedish meatballs in a creamy beef gravy deliver simple, hearty flavors. Serve with lingonberry jam or cranberry sauce.
Recipe tags: beef base, easy difficulty, side, beef, skillet
| 1 lb | lean ground beef |
| 1 cup | 35% heavy cream, divided |
| ⅓ cup | bread crumbs |
| ⅓ cup | grated onion |
| 1 egg | beaten |
| ½ tsp | salt and pepper |
| ¼ tsp | nutmeg |
| ¼ cup | butter, divided |
| 3 tbsp | all-purpose flour |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
In large bowl, combine ground beef, 3 tbsp cream, bread crumbs, onion, egg, salt, pepper and nutmeg. Roll into 1-inch balls. Melt 2 tbsp butter in large skillet set over medium-high heat; cook meatballs, in batches if needed, for 5 to 7 minutes or until browned all over. Transfer to plate.
Melt remaining butter in saucepan set over medium heat; sprinkle flour over top. Cook, stirring, for about 2 minutes or until smooth.
Slowly whisk in 2 cups water and Roasted Beef Base; bring to boil, whisking constantly. Cook, stirring constantly, for 2 to 3 minutes or until smooth and slightly thickened. Stir in remaining cream; return to boil
Add meatballs to sauce. Reduce heat to medium-low; cook for 5 to 7 minutes or until meatballs are cooked through and sauce is thickened.
Garnish meatballs with finely chopped fresh dill, chives or parsley. Substitute ground turkey, pork or chicken for ground beef.