All Beef Swedish Meatballs and Green Beans

Tender green beans with juicy caramelized beef meatballs. Ground beef, nutmeg, Worcestershire, soy sauce, breadcrumbs, egg and more.

One pan Swedish Meat Balls and Green Beans for lunch.

If I am honest, I never liked Swedish meatballs, but my husband does. So, I had a goal of making an All Beef Swedish Meatballs and Green Beans recipe that I approve of, and he loves. Took a few trials and errors, but I accomplished it. Best part, it is a one pot recipe with added delicious fresh green beans. Veggies and meat in one dish! Fantastic. Serve it with a fresh biscuit, slice of buttered bread or on top of mashed potatoes and your dinner is set! Savory, moist meatballs and tender green beans in a rich savory sauce. Oh, and it is an ALL BEEF Swedish Meatball. Yum Yum.

Green Beans with Swedish Meatballs - All BEEF

Swedish Meat Balls and Green Beans

Equipment

• Saucepan

Tips or Tricks

• I like to flatten my ground beef, prior to adding the seasoning. The less you touch the meat, the better, prevents it from getting tough. By spreading it out on a larger surface, it distributes the seasoning evenly. In return, you don’t have to mix it as much.

• Use a small ice cream scoop to portion ground beef.

Length of Time

• Prep Time - 10 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 5 meatballs and 1/2 cup green beans

• Servings: 4

Ingredients

• 2 tablespoon avocado oil

• 2 tablespoons breadcrumbs

• 2 tablespoon heavy whipping cream

• 1 pound ground beef

• 3/4 teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• ¼ teaspoon all spice

• 1 egg

Sauce

• 2 tablespoon butter

• 2 tablespoon all-purpose flour

• 2 tablespoons Worcestershire

• ½ tablespoon soy sauce

• 14.5 ounces chicken stock (or broth)

Veggie

• 2 cups green beans 2” pieces

Directions

1. In a small bowl, mix breadcrumbs and cream. Set aside to absorb (1 minute)

2. Add salt, pepper, nutmeg, allspice and wetted breadcrumbs to beef. Mix.

3. Whisk egg, add to beef and mix.

4. From roughly 1” balls, roll and set aside.

5. Heat saucepan, medium heat.

6. Add 2 tablespoon avocado oil.

7. Add meatballs. Flip once bottom is browned (browning top and bottom) Optional to brown sides.

8. Remove from pan once cooked through and place on plate.

Sauce

1. Create a roux by adding the butter to the pan, melting it, then adding the flour. Mix until light brown.

2. Add Worcestershire and soy sauce. Deglazing the pan (getting all the beautiful brown bits on the bottom of the pan.)

3. Add chicken broth

Assemble

1. Add meatballs and green beans back into the saucepan. Cook until the green beans are bright green and tender.

2. Serve

Notes

• This is a big no in the cooking world, cooking acid in a cast iron pan. I do for this recipe. The only reason why is that the sauce is not in the pan very long (it doesn’t take long for the sauce to thicken up and the green beans to cook.) ONLY do this at your own risk and chance of ruining or having to re-season your pan.