Time: 1 hour 40 min.
Complexity: easily
Servings: 6

In this recipe, Ree Drummond uses her versatile meatballs, which she cooks in large batches and freezes individually, ensuring a fresh dish every time. For Swedish meatballs, prepare a thick, spicy creamy sauce, warm the meatballs in it (it's okay if they're still defrosted), and serve with boiled noodles, garnished with fresh parsley.

Ingredients:

All-Purpose Meatballs

• 2.2 kg ground beef
• 1.5 cups plain breadcrumbs
• 0.5 cups of milk
• 1/4 cup heavy cream
• 1/4 cup chopped fresh parsley
• 2 tbsp. grainy mustard
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper
• 0.5 tsp red pepper flakes
• 4 large eggs
• 2 tbsp. l. olive oil
• Egg noodles, for serving
• Fresh parsley, for serving

Spicy creamy sauce

• 1/4 cup brown mustard
• 1 tbsp Worcestershire sauce
• 2 and 1/4 cups beef broth
• A pinch of allspice
• 1 tbsp. starch
• 1/4 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, meatballs, breadcrumbs, milk, whole grain mustard

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Preparation:

Step 1
• Spicy creamy sauce:
  
  In a large saucepan, combine the mustard, Worcestershire sauce, and 2 cups of beef broth over medium-high heat and bring to a boil. Add the allspice. Make a slurry by mixing the cornstarch with the remaining 1/4 cup of broth until smooth. Stir the slurry into the saucepan contents and, when the mixture returns to a boil, slowly add the cream, stirring constantly.
Step 2
• Add the meatballs, cover, and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes. Serve with noodles and garnish with fresh parsley.
Step 3

• All-Purpose Meatballs

  
  To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes, and eggs in a large bowl. Mix well with your hands. Scoop 1 tablespoon of the meat mixture into each bowl and form into balls. Place the meatballs on a parchment-lined baking sheet and freeze for 5-10 minutes to firm up.
  
  Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the meatballs a few at a time, being careful not to overcrowd the pan. Cook, turning until golden brown on all sides, for 5-7 minutes per batch. Transfer to paper towels to drain.
Step 4
• Place the cooked meatballs in a single layer on a baking sheet and place in the freezer. Once frozen, divide them into freezer bags, 25 per serving, and return to the freezer. Yield: 125 meatballs.

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