Okay…so we’re not talking Ikea Swedish meatballs, here. Not that there’s anything wrong with Ikea’s Swedish Meatballs. We love them for what they are…inexpensive comfort food for when you are tired and overwhelmed by the number of shoppers and volume of merchandise surrounding you every time you go there.

Our Swedish Meatballs are fresh and delicious and swimming in a bath of silky sherry mushroom gravy over noodles. Yum! They are really pretty easy to make – most of the effort is in the gravy and even that is about a 15-minute endeavor. You can have dinner on the table in little more than 40 minutes with this recipe.

It will warm your insides!

(P.S. The meatballs are really good without the gravy, too!)

The meatballs are great on their own, too!

Saute the mushrooms and the shallot.

Whisk in the heavy cream.

Gravy is ready!

Toss the meatballs in with the gravy to coat.

Dinner is served!

Swedish Meatballs with Sherry Mushroom Gravy

For the meatballs:

• 1 pound lean ground beef
• 1 pound ground pork
• ½ cup panko breadcrumbs
• ½ yellow onion, grated or minced
• 2 egg yolks
• 3 Tbsp Worcestershire sauce
• ½ tsp nutmeg
• ½ tsp allspice
• ½ tsp freshly ground pepper
• ½ tsp salt
• 1 Tbsp olive oil

For the gravy:

• 8 oz. cremini mushrooms, sliced
• 1 shallot, diced
• 4 Tbsp butter, divided
• 3 Tbsp flour
• ½ tsp garlic powder
• 1/3 cup sherry
• 1 cup chicken or beef stock, more as needed
• ½ cup heavy whipping cream
• Salt and pepper to taste

You will also need:

• 16 oz dried pasta, such as wide egg noodles
• 1 Tbsp chopped fresh Italian parsley or chives

To make the meatballs:

Preheat oven to 350°. Place a piece of parchment paper on a jelly roll pan.

Use your hands to mix together all the ingredients in a large bowl just until combined. Form the meatball mixture into 1-inch balls and place on the parchment paper lined pan. Place the pan in the oven and cook for 30 minutes.

To make the gravy:

While the meatballs are cooking and the pasta water is heating up, melt 3 tablespoons of the butter in large skillet over medium high heat. When the butter starts to bubble, add the sliced mushrooms and stir to coat with butter. Stir frequently until all liquid has evaporated and mushrooms are a deep golden brown. Remove mushrooms from pan and set aside.

Reduce the heat to medium and melt the remaining tablespoon of butter. Add the shallots and sauté until translucent, about 3 minutes. Add the mushrooms back in the pan and sprinkle with the garlic powder and flour. Stir for two minutes. Add sherry and the stock and whisk to combine. Stir in the heavy whipping cream. If the gravy seems to thick, add more stock a little at a time until the desired consistency is reached. Add the meatballs into the gravy and stir to coat and rewarm if necessary, about 3 minutes.

Meanwhile, cook the pasta in a separate pot according to package directions until just al dente (1-2 minutes less than package directions).

Drain the pasta and divide among six plates. Top with the meatballs and gravy. Sprinkle with parsley and chives. Serve immediately.

Serves 6.