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Creamy Swedish Meatballs

 Creamy Swedish Meatballs
Nutmeg, allspice and cardamom lend to the traditional taste of these moist meatballs. The creamy sauce has a rich beef flavor with a touch or dill. —Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup soft bread crumbs
  • 1 medium onion, chopped
  • 1 egg, lightly beaten
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom
  • 3/4 pound lean ground beef (90% lean)
  • 1/2 pound ground pork
  • GRAVY:
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup beef broth
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon dill weed
  • 1/4 cup minced fresh parsley, optional

Directions

  • In a large bowl, combine the first eight ingredients. Crumble beef
  • and pork over mixture and mix well. Shape into 1-1/2-in. meatballs.
  • Place meatballs on a greased rack in a shallow baking pan. Bake at
  • 400° for 11-12 minutes or until a thermometer reads 160°;
  • drain.
  • Meanwhile, in a large saucepan, melt butter. Stir in flour until

2 of 2

Creamy Swedish Meatballs (continued)

Directions (continued)

  • smooth; gradually add broth. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Stir in cream and dill; simmer for 1
  • minute. Place meatballs in a serving dish; pour gravy over top.
  • Garnish with parsley if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 494 calories, 36 g fat (18 g saturated fat), 199 mg cholesterol, 704 mg sodium, 11 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.