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Over medium-high heat, melt 1 tablespoon of butter with 2 tablespoons of oil in a skillet.
Fry meatballs in batches so they don’t stew or simmer. Then transfer them to a plate and cover with foil.
Add a ¼ cup butter to the juices in the pan to melt.
Whisk in the flour until smooth, then keep stirring until the roux turns bubbly and golden brown.
Add the broth and whisk until combined.
Slowly add heavy cream, soy sauce and dijon mustard. Whisk until blended thoroughly.
Season with salt and pepper to taste then bring to a boil and continue to simmer until the sauce has thickened.
Now add the meatballs back into the sauce and simmer for another 1-2 minutes or until heated through.
Sprinkle with freshly chopped parsley and serve.
- Serve Swedish meatballs over rice, mashed potatoes or egg noodles.
- For a leaner version, try using chicken or turkey meatballs.
Calories: 75kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg