Swedish Meatballs

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ cup onion, finely chopped
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon olive oil
  • 5 teaspoon butter
  • 3 teaspoon flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  1. In a medium sized bowl combine ground beef, bread crumbs, parsley, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter. Add the meatballs and cook turning until brown on each side and cooked throughout, set aside.
  3. Add 4 tablespoons butter and flour to skillet and whisk until slightly browned. Slowly stir in beef broth and Worcestershire sauce and bring to a simmer until sauce starts to thicken. Add heavy cream and heat through and add salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for a few minutes until meatballs are heated through. Serve over egg noodles.

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