| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1394 |
| Total Fat | 95 g |
| Saturated Fat | 36 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 81 g |
| Cholesterol | 450 mg |
| Sodium | 1285 mg |
Reviews
Love this recipe!! I make it again and again. I’ve made it for years.
I use store bought meatballs for a super quick meal. And serve over extra wide egg noodles.
It’s a mistake to label these as Swedish meatballs, but they’re not. Instead, label them as mustard meatballs, and you’ve got something. I’ve been making this recipe for years and love it, but no, they are not Swedish meatballs.
Awesome I used less mustard and put in some garlic it was great
Was looking for JUST a swedish meatball sauce to accompany the meatballs previously made-comfort meatballs without the sauce. I was really disappointed-very mustardy tasting. Had my husband try just the sauce before combining and he didn’t care for it. He said it wasn’t too bad with the noodles and meatballs, the mustard taste diminished, but I didn’t care for it. Too bad, but glad I didn’t lose the whole meal because of the sauce. I wouldn’t use this recipe again. I enjoy her other recipes a lot, this one was just off.
Too mustardy. My kids do not move mustard. One ate it, the other asked for the plain meatballs. And even those have no taste. I know it’s bc they are basic and to be adapted for other recipes, but bland bland bland. If you like mustard the recipe is good. But does not taste anything like Swedish meatballs.
The mustard is so overpowering surely this is a typo or transcription mistake. I thought better of it but added it anyway am wanting to follow the recipe. My family are them, but they weren’t thrilled with the essentilally mustard meatballs. I’m finding as I cook my way through her best seller “Dinnertime” her recipes are truly hit or miss. It’s full of cute pictures of her family though. Next time I’ll go with Alton Brown or Bobby Flay especially for sauces and seasoning.
Even with cutting the amount of mustard in half it was still all you could smell and taste. So far this is the only recipe of the pioneer woman I haven’t liked.
PW sauces never ever thicken. She always tells you to make a slurry and cover with a lid. Which is totally counterproductive because the water stays trapped. This sauce was so watery. When I make barefoot or Bobby recipes those sauces come out easy and perfect but never with PW
Wayyyyyyy tooo much mustard!
These are good! For my taste however, next time, I’ll cut back on the mustard. I used frozen packaged meatballs