Swedish Meatballs

These meatballs are easy and the taste is spot on.

Meatballs

• 1 pound ground beef
• 1/4 cup panko bread crumbs (can sub GF “regular” breadcrumbs)
• 1 tablespoon parsley, finely chopped
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground nutmeg
• 2 t. dried onion flakes
• ½ teaspoon garlic powder
• ⅛ teaspoon pepper
• ½ teaspoon salt
• 1 egg

Sauce

• 4 tablespoons butter
  8 ounces sliced mushrooms
• 3 tablespoons flour (can use GF flour)
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• Chopped parsley for garnish

For the meatballs

In large bowl, add alll meatball ingredients. Mix until combined.

1. Roll into medium sized meatballs.
2. Place in a circle around the inside edge of a large heat-proof bowl
3. Cover bowl with waxed paper and microwave about 4 minutes on high.
4. Set aside.

For the sauce

1. In a large skillet over medium heat, melt butter and add mushrooms
2. Cook until mushrooms are tender.
3. Add flour and whisk until flour is incorporated.
4. Slowlly add broth, cream, worcestershire sauce and Dijon mustard.
5. Bring to a simmer until sauce starts to thicken.
6. Add salt and pepper to taste.
7. Add the meatballs to the skillet and simmer for another 2-3 minutes.
8. Serve over rice and garnish with chopped parsley