Royal Swedish Meatballs with Parsley Dressed Carrots
Transport your taste buds to Scandinavia with these Royal Swedish Meatballs paired with Parsley Dressed Carrots, a dish fit for a regal feast! This comfort food classic features tender, flavorful meatballs made from a blend of ground beef and pork, skillfully seasoned with warm spices like allspice and nutmeg. Simmered in a rich, creamy gravy made with beef stock and heavy cream, each bite offers a luscious burst of flavor. On the side, enjoy vibrant carrots delicately sautéed in butter and olive oil, then lightly seasoned and tossed with fresh parsley for a bright and refreshing contrast. With a perfect balance of hearty and fresh, this elegant dish is perfect for family dinners or special occasions. Ready in just over an hour, it’s a meal that’s as satisfying to make as it is to savor.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 120 ml Milk
- 1 medium, finely chopped Onion
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Ground allspice
- 0.25 tsp Ground nutmeg
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 500 ml Beef stock
- 100 ml Heavy cream
- 15 g, chopped Fresh parsley
- 500 g, peeled and sliced Carrots
- 1 tbsp Olive oil
- 1 tbsp Butter
- 0.5 tsp Salt
Instructions
In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to absorb.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, egg, salt, ground allspice, and ground nutmeg. Mix well until evenly combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
In a large skillet over medium heat, melt 2 tablespoons of butter. Working in batches, add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, reduce the heat to low and add the flour, whisking it into the drippings for about 1 minute to create a roux.
Slowly whisk in the beef stock, making sure to scrape up any bits from the skillet. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
Stir in the heavy cream and return the browned meatballs to the pan. Simmer for 10 minutes, gently stirring occasionally.
While the meatballs are simmering, prepare the carrots: bring a pot of salted water to a boil. Add the sliced carrots and cook until tender, about 6-8 minutes. Drain and set aside.
In a separate skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the cooked carrots, salt, and chopped parsley. Toss gently to coat.
Serve the Swedish meatballs with the rich cream sauce alongside the parsley-dressed carrots. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 8291 mg | 360% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 44.5 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 609 mg | 47% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3744 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
