Swedish Meatballs in Cream Sauce over Pappardelle

Swedish Meatballs in Cream Sauce over Pappardelle

 

 

  

 

 

 

 

 

 

 

 

 

 

OMG this is one of the most delicious meals you’ll ever make and I bet  you will make it more than once!  Tender and moist meatballs covered with a rich cream sauce that you will want to drink from a straw!  It’s that good!  This was my Mom’s favorite meal to make for her family and it has since become mine.  So easy and quick to make and so good.

 

Swedish Meatballs in Cream Sauce over Pappardelle

 

8 ounces ground pork

8 ounces ground beef

1 medium yellow onion, finely diced

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup breadcrumbs

1/4 teaspoon Italian seasoning

2 tablespoons fresh parsley, finely chopped

3 tablespoons butter

 

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, Italian seasoning, salt and pepper and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Place meatballs on parchment lined baking sheet and bake at 350 degrees for 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Transfer meatballs to a large skillet and begin frying the meatballs, cooking them on all sides until they are lightly crisp and perfectly browned and cooked through, about 10 minutes. Remove from skillet to a plate and set aside.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce

 

3 tablespoons butter

1/4 cup all-purpose flour

1-2 cups beef broth (add to taste)

2 teaspoons Worcestershire sauce

1/4 cup heavy cream

 

Using the same skillet, add the butter…. Stirring around the bottom of the pan to make sure you mix in any brown bits.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly add beef broth whisking the whole time to keep it from getting lumpy. Start with one cup just to start getting the sauce to thicken.  Add another cup of beef broth until it thins out a little more. By this time the sauce will not be as thick as you want it. Allow the sauce to bubble at a low simmer keeping an eye and a whisk on it the entire time.

 

Add the Worcestershire sauce and heavy cream and continue whisking and cooking until the sauce has thickened enough to coat the back of a spoon.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Taste the sauce and add more beef broth if you more beef flavor but be careful not to thin out your sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the meatballs to the sauce and simmer uncovered for about 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with fresh parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve over cooked and drained Pappardelle pasta. I love Pappardelle pasta. Think of egg noodles that are twice as wide and that's Pappardelle Pasta.  Those extra wide noodles grab this rich creamy sauce and hangs on to it.  So good.  Just my preference but you can also serve over egg noodles, rice or mashed potatoes. 

 

 

 

 

 

 

 

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