One-Pot Swedish Meatballs in Instant Dutch Oven


1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup finely chopped onion
1 egg
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons olive oil
3 cups beef broth
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for garnish)
Cooked egg noodles or mashed potatoes (for serving)

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In a large mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, nutmeg, and allspice. Mix until well combined, then shape the mixture into meatballs, about 1 inch in diameter.
Set your Instant Dutch Oven to sauté mode and heat the olive oil. Brown the meatballs on all sides, working in batches if needed to avoid overcrowding the pot. Once browned, remove the meatballs and set them aside.

In the same pot, whisk together the beef broth, heavy cream, flour, and Worcestershire sauce until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
Return the meatballs to the pot, covering them with the sauce. Let them simmer gently for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency.

Serve the Swedish meatballs hot, garnished with chopped parsley, alongside cooked egg noodles or mashed potatoes

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