Take regular meatballs to the next level with this twist

Kate Elliott

Contributing Writer

If you thought that you knew meatballs and they've always been covered in a tangy tomato sauce, you need to try the recipe that follows. In this dish, meatballs get a whole new face. They're made just as regular meatballs, but it's that sauce that makes them so different. Gone are the days of tomatoes, and in comes the new dawn of roux and beef broth. The result? The perfect weeknight meal that will have you looking at meatballs in a whole new way.

It's true. With just a little bit of flour and beef broth, you can forget about the meatballs that always seem to top pasta and start thinking about meatballs that make up an entree all on their own! Trust us, you won't be sorry you did.

Cooktop Cove

How to Make Swedish Meatballs

About 15 meatballs

10 minutes

40 minutes

50 minutes

1 pound ground beef

2 eggs, lightly beaten

1/2 cup bread crumbs

1 teaspoon garlic powder

1 teaspoon ground mustard

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon dried parsley

2 tablespoons balsamic vinegar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups beef broth

In a large bowl combine ground beef, eggs, bread crumbs, garlic powder, ground mustard, dried thyme, paprika, dried parsley, balsamic vinegar, salt, and ground black pepper. Mix well just until all ingredients are combined.

Form meatballs into large meatballs, about one or one and a half inch balls. Set aside on a plate or baking sheet as each meatball is formed.

Heat olive oil in a large frying pan over medium heat. When hot, add meatballs to the pan, not overcrowding them and cooking the meatballs in batches if necessary. Cook on each side for about 5 minutes, until browned. As meatballs are finished, remove and set aside.

When all meatballs have been cooked, leave the heat on under the empty frying pan. Add butter and melt it.

Add flour to melted butter and whisk to eliminate any lumps. Let flour cook out for at least two minutes.

Slowly add beef broth, whisking as you do to prevent lumps. When all beef broth has been added, let cook for another 5 minutes to thicken.

Add meatballs back to the sauce and let cook for five to ten minutes, until they are completely cooked through.

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