SWEDISH MEATBALLS

Swedish Meatballs image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 20

1/4 cup brown mustard
1 tablespoon Worcestershire sauce
2 1/4 cups beef broth
Pinch ground allspice
1 tablespoon cornstarch
1/4 cup heavy cream
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
Buttered noodles, for serving
Chopped fresh parsley, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
Serve over buttered noodles and garnish with fresh parsley.
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.