Swedish Meatballs Recipe

Swedish Meatballs

IKEA can’t compare with Chef Myk’s meatballs! Build your own on a cold winter’s night to warm up and stay satisfied through the night.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 3
  • Serving size: 4-6
  • Prep/cook time: 45 min.
  • Meat temp: Med-well


  • 2 lbs dry-aged beef
  • 1/4 cup bread, pulled apart and shredded finely by hand or knife
  • 1/4 cup parsley 
  • 1 tbsp nutmeg 
  • 1/2 cup minced red onion 
  • 1 tsp garlic granules
  • 1 tsp onion granules 
  • 1 egg 
  • 1 cup butter
  • 1 cup flour 
  • 2 cups beef broth 
  • 1 cup heavy cream 
  • 1 tbsp dijon mustard


  1. Mix beef, shredded bread, parsley, nutmeg, 1/2 minced onions, salt and pepper, garlic granules and onion granules.
  2. Shape into balls, relatively small. 
  3. Heat a pan and sear the meatballs on two sides (about 2 minutes each side).
  4. Remove meatballs.
  5. Add butter to melt, then add flour and mix thoroughly for about 1 minute.
  6. Add cream, mustard, beef broth, remaining onions. Cook for about 5 minutes on medium heat.
  7. Add meatballs back and continue cooking until meat is at your desired temperature. 


Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!


Subscribe to the Designer Beef Blog

Weekly Blog

Related Posts

World Carnivore Month & Carnivore Diet Resources

Chili Recipe

Borscht Recipe


Create your diamond in the field, today, with Designer Beef.

Subscribe to the Designer Beef Blog

*Hanging weight

Copyright 2021 Designer Beef | All rights reserved | Policy | Privacy PolicyContact Us | FAQ

Design My Beef.

Call 214-838-5284 for faster service during regular business hours.

As featured on

What customers say?