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From a Food Network "Calling All Cooks" segment several years ago as made by Inglill Mutti with my alterations. These are about as Swedish as they get and my once a year MUST make recipe each Christmas season. This joins my Top Ten favorite recipes! Two tips: Cardamom can be expensive & hard to find. I finally found it at "Wild Oats" where bulk spices are sold by the ounce. I also use Tyler Florence's recipe for the accompanying Lingonberry Sauce, another hard to find item. I found 2 brands at Cost Plus World Market, and I also hear it's sold at Ikea if there's one near you.
- 2 cups fresh breadcrumbs
- 1⁄2 cup milk (I use buttermilk)
- 1 lb lean ground beef
- 1 lb ground pork
- 3 eggs
- salt & pepper (to taste)
- 1 tablespoon ground cardamom
- 1 1⁄2 cups yellow onions, finely chopped (divided use)
- 1⁄2 cup butter (divided use)
- 2 tablespoons sugar
- 3 cups beef broth
- 2 cups heavy cream
- 3 tablespoons gravy mix
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 3 -4 tablespoons cornstarch
- 1⁄4 cup water
Optional Lingonberry sauce
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups chicken broth
- 3⁄4 cup sour cream
- 1⁄4 cup lingonberry preserves or 1⁄4 cup lingonberry jam
- Soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. Add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. Mix well and roll into 1-1/2" meatballs. It helps to wet your hands as you roll.
- Saute meatballs in 1/4 cup butter approximately 20 minutes. Remove browned meatballs and set aside.
- In same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes.
- Add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. Briefly cook over high heat.
- Add cream, gravy maker and all other spices and bring to a simmer.
- Make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken.
- If you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. Otherwise, cool and refrigerate sauce & meatballs, either together or separately. (I do this separately, as I often freeze the meatballs without the sauce.).
- Combine all ingredients for the lingonberry sauce and mix well.
- Serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip.