creamy meatballs

Trying to make your mealtime budget stretch a bit further? Feed four with this creamy, Scandi-inspired dinner starring one tin of sardines. For loads more wholesome, great-value meals, check out our collection of recipes using tinned fish. &nbsp;

Lemon, parsley and caper fish balls

floury potatoes,

tbsp milk

sardines

shallots, finely chopped

lemon

eggs

tbsp plain flour

crème fraîche

dijon mustard

capers

dill,

Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.

Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.

Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.

Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs. 

Swedish Meatballs

beef

breadcrumbs

milk

onion, finely chopped

parsley,

teaspoon garlic powder

teaspoon ground all-spice powder

salt

black pepper

butter

olive oil

all-purpose flour

beef broth

heavy cream (or sour cream)

teaspoon dijon mustard

Worcestershire sauce

salt (or

black pepper (or

In a large mixing bowl, stir well to combine ground beef with breadcrumbs, egg, milk, onion, parsley, garlic powder, all-spice, salt and pepper. Mix well to form a uniform consistency.

Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Set aside and lightly coat with some oil to keep them from sticking, if needed.

In a large skillet, heat butter over medium high heat for 2 minutes until the melted butter sizzles. Add meatballs and cook until browned on all sides, about 7-8 minutes. Make sure to stir gently to prevent the meatballs from disintegrating. Set aside on a plate.

In the same skillet, add olive oil and heat over medium-high heat for one minute. Stir in the flour, it should start to bubble and thicken. Whisk in beef broth and heavy cream. Keep stirring to combine until uniform and thickened, about 1 minute. Stir in dijon mustard and Worcestershire sauce and season with salt and pepper.

Add the meatballs into the skillet and toss well to coat. Cover the lid and cook over medium-heat until meatballs are cooked through, about 5 more minutes. Then continue to stir the cream sauce until thickened to a desired consistency, about 2 minutes.

Garnish with parsley and serve immediately over a bowl of mashed potatoes, cooked pasta, or rice.

If you want it truly swedish: Let breadcrum + water/milk rest for 15 mins before adding the rest (make the balls fluffier) . Let finely chopped onion caramelize in a pan for 15 mins before adding it. Serve with boiled potato, cranbarriesauce (or lingonberriejam) and pickled cuecomber for the real swedish taste.  Having said that - this recepie is still great! //Katarina from Stockholm Sweden (and sorry for my poor english)

This was an instant family favourite!  Served over rice with cauliflower on the side.  I sautéed mushrooms in the butter before cooking the meatballs. Yum!

Absolutely delicious.  My family is already asking me to make it again.  I added a little more Dijon, Worcestershire, and sour cream for a bit more punch.

https://www.youtube.com/watch?v=DPCOxSR7_MQ

Tender homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA Swedish meatballs! It's a delicious, flavourful, and comforting meal that you can make in just 30 minutes. Serve these meatballs on their own as an appetizer on game day or as dinner over creamy mashed potatoes, rice or noodles with a generous drizzle of gravy on top. Make a big batch and freeze any extras for another day because these are seriously crave-worthy and so delicious.

FULL RECIPE: https://www.aheadofthyme.com/swedish-meatballs/

PIN for later: https://www.pinterest.ca/pin/150870656257903658/

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#swedishmeatballs #meatballs #howtomakemeatballs

These Marry Me Chicken Meatballs feature herb-loaded ground chicken seasoned perfectly with aromatics. The meatballs swim in a saucy, extra creamy sauce loaded with fresh basil and sun-dried tomatoes. It's a meal the whole family will love that whips up in under 1 hour, and it's also dairy-free! Pile these creamy meatballs on top of mashed potatoes or serve with veggies for an easy weeknight-friendly meal!

Creamy Marry Me Chicken Meatballs

chicken

eggs,

basil

garlic paste

herbs de provence

onion powder

½ teaspoon smoked paprika

salt & black pepper-

olive oil,

shallot,

tomatoes

dry white wine,

red pepper flakes

chicken broth

(13.5 ounce) can full-fat coconut milk

basil,

parmesan cheese

Make meatball mixture

In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, basil, garlic paste, herbs de provence, onion powder, smoked paprika, and salt/pepper- to taste. Mix the meatball ingredients until just combined- careful not to overwork the meat mixture to prevent tough meatballs. 

Shape meatballs

Set aside a large plate/platter. Use a medium spring-loaded scooper to scoop the mixture into golf ball-size meatballs. Then roll the meatball in the palm of your hands just until a smooth shape is formed. Place the formed meatballs on the plate/platter and repeat this process until all meatballs are shaped, you should end up with about 20-23 meatballs.

Brown meatballs

In a large, deep skillet over medium heat, warm up 2 tablespoons of oil (feel free to use the oil from the sun-dried tomato jar or fresh!). Once the oil is shimmering, gently swirl the skillet to evenly coat the bottom. Add the meatballs into the skillet in a single layer, careful not to overcrowd the skillet, work in batches. Brown the meatballs on the bottom until a nice sear appears, about 3-4 minutes. Then carefully turn them onto the other side to brown, about 3-4 minutes. At this stage, the meatballs may not be fully cooked but will finish in the pan sauce later; use a slotted utensil to transfer the browned meatballs to a clean plate/platter. Repeat the process with the remaining half of the meatballs- if your pan looks dry, add a slick more oil into the skillet, only if needed.

Build the marry me sauce

With all browned meatballs set aside, add the shallot into the same pan and cook, stirring often, until tender and translucent, about 5-7 minutes. Then add in the garlic and sun-dried tomatoes, and continue cooking until the garlic is fragrant, about 1-2 minutes. Then stir in the white wine to deglaze, scraping up any bits on the bottom of the pan. Let the mixture cook until the tomatoes slightly soften and get a bit jammy in texture, about 2 minutes. Then stir in the dijon mustard, and add the herbs de provence, red pepper flakes, salt/pepper- to taste, and the broth- stir everything well to fully combine. Let the sauce come up to a simmer, stirring every so often, about 3-4 minutes.

Stir in the coconut milk. Let the sauce come up to a simmer, stirring every so often, about 5-7 minutes.

Bring it all together &amp; finish

Reduce the heat to the lowest setting, add in all the browned meatballs with any residual juices that have been collected along with the fresh chopped basil and parmesan cheese, and gently toss to coat with sauce. Let the meatballs continue cooking with the pan sauce for 10-15 minutes, gently swirling the skillet every few minutes. The sauce will thicken some and the meatballs will finish off and meld with the pan sauce. Then remove from heat. 

Serve

these creamy, marry me chicken meatballs over a bed of fluffy mashed potatoes (or white rice) and garnish with more fresh chopped basil, if desired. Enjoy!

These were delicious. My husband and I loved them and it gave us plenty of leftovers for another meal. Thank you again, Quin!

This came out sooooooo good! I love the meatballs, and that the sauce uses coconut milk instead of heavy cream, which in my opinion tastes so much better and is healthier! 

We'll definitely make this one a lot! Thanks so much for another awesome recipe!

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Lemon, parsley and caper fish balls

Swedish Meatballs

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Top 3 creamy meatballs recipes from across the web

The most viewed creamy meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon, parsley and caper fish balls

Swedish Meatballs

Creamy Marry Me Chicken Meatballs

The most viewed creamy meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine