Swedish Meatballs are made with the warm aroma and taste of nutmeg, allspice, cardamom, and ginger. Then they are bathed in a creamy white sauce. It doesn’t get any better.
- 2 lbs. Meatball mix – ground beef, veal and pork (our grocery store sells this as a package all together.)
- 1/2 cup half n half or heavy cream (substitution: milk)*
- 2 slices of white bread – broken into very small pieces*
- 1 teaspoon extra virgin olive oil
- 1 small onion – diced small
- 1 egg
- 1/4 teaspoon pepper,
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 2 TBS fresh parsley
- 1–2/3 cups beef broth
- 1/4 cup butter
- 1/4 cup flour
- Preheat oven to 350°
- Brown diced onion in olive oil – set aside
- Soak bread pieces in half and half – set aside
- Mix meat, spices, cooked onions, egg, fresh parsley, and bread/half and half mixture together.
- Roll into balls – about the size of golf balls.
- Brown meat balls until they are cooked on all sides.
- Place browned meatballs onto a large cookie sheet or baking dish and bake for 25 minutes, tuning each meatball halfway through the cooking time.
- Remove from oven when cooked and set aside.
- Save the pan drippings for the sauce.
- In a stove top pan, whisk together flour and butter to make a roux.
- Add the pan drippings from meat balls and beef stock and continue to stir until the mixture thickens; add salt and pepper to taste.
- Place the meatballs into a baking dish; cover with sauce and bake for 5-7 minutes.
*If you’d rather use Panko or bread crumb, just eliminate the half n half and the bread and use 1/4 cup + 2 TBS of Panko or bread crumbs.
- Category: Comfort Food
- Method: Stove-top and Baked
- Cuisine: Swedish American
Keywords: comfort food