Swedish Meatballs


  • 1lb. ground beef
  • 1/4 cup Italian bread crumbs
  • 1 tbsp parsley, chopped
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 cup onion, minced
  • 1 tsp Colden's Freakin' Greek Rub
  • 1 egg
  • 1 tsp olive oil


  • 5 tbsp butter
  • 3 tbsp flour
  • 16oz beef broth
  • 8oz heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1oz brandy


  • Pre-heat recteq to 425°F with a cast-iron pan.
  • In a medium sized bowl combine the beef, bread crumbs, parsley, spices and egg, then mix well.
  • Shape into golf ball sized meatballs.
  • Add the oil to the cast-iron pan and sear meatballs until golden on all sides (4-5 minutes).
  • Add the meatballs to a grill mat next to the cast-iron pan.
  • Add the butter and flour to the pan to form a roux (1-2 minutes).  
  • Add the beef stock, cream, Worcestershire, mustard, and brandy to the pan and allow to simmer for about 15 minutes.
  • Add the meatballs to the sauce and simmer for 5 minutes.


Best served over cooked rice, noodles or mashed potatoes.