So these are not “authentic” Swedish meatballs. But rather our simple version of them. These are amazing with homemade meatballs but sometimes you go with simple. Can’t find lingonberry jam to put on the side? You can use cranberry sauce or raspberry jam in a pinch.
We made this as an alternative to the normal barbecue sauce meatballs many people serve at parties. We love the allspice and nutmeg flavors. I added a dash or two at the end to strengthen that flavor. Taste the sauce and make the decision for your family if you want the spices a bit stronger.
I served this with red mashed potatoes and a green vegetable to complete the meal.
- 1 onion, diced
- 2 tablespoons oil
- 8 oz fresh mushrooms, sliced
- 8 tablespoons butter
- 1/2 cup flour
- 4 cups beef stock
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 lb. meatballs (mine were frozen and I put them in the slow cooker frozen)
- salt and black pepper, to taste
- 3/4 sour cream
- for serving: egg noodles or red mashed potatoes, parsley, lingonberry jam, cranberry sauce, or raspberry jam, etc…
- In a large saucepan heat oil and onions over medium heat stirring occasionally. Once onions turns translucent add mushrooms to pan and stir for 1-2 minutes until mushrooms start to shrink.
- Add butter to the pan and continue stirring until butter melts. Sprinkle the flour over the butter onion mix and let it form a paste. Stir for 1-2 minutes until floury smell goes away.
- Continue stirring while you add the beef stock to the pan. Bring to a slow boil and allow to thicken. This may take up to 10-15 minutes to occur.
- Add nutmeg, allspice, salt and black pepper to taste. Pour mixture into slow cooker.
- Add meatballs and turn slow cooker on low for 4-5 hours until meatballs are warmed through.
- Just before serving stir in sour cream and taste sauce to adjust spices.
- Serve over egg noodles or mashed potatoes with a parsley topping if desired.