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Easy Blended Swedish Meatballs

A bowl of warm saucy egg noodles and soft blended meatballs make for a perfect comforting dinner as the weather gets colder. These easy blended mushroom Swedish meatballs are a fun an different twist on a classic. Blending mushrooms into the meatball mixture makes the meatballs come out soft and earthy. And that earthy mushroomy flavor is perfect for the Swedish meatball gravy.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Servings 5

Ingredients
  

Meatballs

  • 1 lb ground beef
  • 8 oz baby bella mushrooms finely chopped
  • 1 large egg
  • 1 small onion diced
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 cup panko breadcrumbs
  • 1 1/2 Tbsp olive oil divided

Sauce

  • 8 oz baby bella mushrooms
  • 4 Tbsps butter
  • 1/3 cup flour
  • 4 cups beef stock
  • 2/3 cup heavy cream
  • 1 Tbsp dried parsley

Instructions
 

  • In a medium pan, cook onion over medium heat in 1/2 Tbsp olive oil until soft, 5 minutes. Remove from pan.
  • Combine cooked onions, ground beef, 8oz mushrooms, egg, allspice, nutmeg, and panko in a large bowl. Mix together and form balls, you should be able to make about 24 with this mixture.
  • In the same pan, on medium - high heat, add 1 Tbsp oil and half the meatballs. Cook 5 minutes on each side, remove from pan. Repeat with the remaining meatballs. Remove from pan.
  • Add mushrooms to pan and cook until soft, another 5 minutes. Remove from pan.
  • Melt butter, and add flour, whisk to combine. Slowly add in beef broth, about 1 cup at a time whisking the sauce until thick in between every cup. Add heavy cream, and parsley. Simmer for 5 minutes.
  • Add meatballs back into pan, cook 10 minutes uncovered.
  • Serve over egg noodles.
Keyword blended meatballs, meatballs, mushroom meatballs, mushrooms, swedish meatballs