Swedish Mini Meatballs

I was shopping on Ikea’s website a few days ago and remembered that I hadn’t been there since I was about five years old. But the one thing that stood out to me from that day was the Swedish meatballs the store serves as a complimentary, “Thanks for shopping here.” I can’t remember if we bought anything or not, but I know one thing: Those meatballs were delicious. The nearest Ikea is a bit of a drive from here, so I decided to make up my own Swedish meatball recipe—and you won’t believe how easy it is.

Feel free to use frozen, packaged meatballs for this recipe if you’re in a rush, because the sauce only takes about 10 minutes to make (then just let it simmer for the flavors to combine). Add some toothpicks to serve it as an appetizer, or serve it over noodles for a hearty meal.

For meatballs:
1 lb. ground beef
1/2 cup seasoned breadcrumbs
1 Egg
1/4 cup chopped onion
Dash of salt & pepper
For sauce:
3 tablespoons butter
2 tablespoons flour
3/4 cup beef broth
1/2 cup heavy cream
1 tsp Dijon mustard
2 tsp Worcestershire sauce
salt & pepper

Preheat the oven to 350. Add the first five ingredients to a large bowl and fully combine. Shape into 1- or 2-inch meatballs. Place on a baking sheet and bake for 25 minutes. (I covered the sheet in tin foil, then sprayed with cooking spray for easy cleanup.) Then, add butter to a large pan, and let it melt on low. Add flour and whisk into butter. Then, add last five ingredients and whiskey lightly together. Cook on low while meatballs cook.

When meatballs are done, take them out of the oven and immediately add them to the sauce. Keep sauce and meatballs on low for 10 minutes. (This allows the flavor from the meatballs to soak into the sauce.) Remove from sauce, plate, and add toothpicks for guests to easily grab and enjoy.

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