Swedish Meatballs
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- Yield: 4-6
Ingredients
Meatballs
- 2 eggs, slightly beaten
- 1 cup of milk
- 1/2 cup bread crumbs
- 3 tablespoon butter
- 1/2 cup finely chopped onion
- 1 pound ground beef
- 4 ounces ground pork
- 1 1/2 teaspoon salt
- 1/4 teaspoon dill
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
Sauce
- 3 tablespoon flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (10 1/2 ounce) can condensed beef broth (beef consommé)
- 1/2 cup half and half
- 1/2 teaspoon dried dill
Additional
- 1 pound cooked wide egg noodles
Instructions
- In a large bowl, combine eggs, milk, and breadcrumbs. In a large skillet, heat 1 tablespoon of butter. Cook the onion, stirring often, until soft; ~5 minutes. When done, remove the onions from the pan. Add the cooked onions to the breadcrumb mixture along with ground beef, pork, 1 1/2 teaspoon salt, 1/4 teaspoon dill, allspice, nutmeg, and cardamom. Mix well to combine. Cover and refrigerate for 1 hour.
- Shape the meatballs about 1” in diameter. Add 1 tablespoon of butter to the Nordic Ware 3 QT Dutch Oven over medium-high heat. Cook the meatballs in small batches browning all sides. Add more butter as needed. Place the cooked meatballs on a plate.
- Preheat the oven to 325F. Remove all but 2 tablespoon of drippings from the Dutch oven. Add 1 tablespoon of butter. Using a rubber tipped whisk (or rubber spatula) whish in the flour, 1/2 teaspoon salt and the pepper stirring/whisking combined. Cook for 2 minutes. Slowly whisk in the beef consommé until combined. Bring to a boil stirring constantly. Stir in the half-and-half and remaining dill. Cook for 5-6 minutes until the mixture starts to thicken. Remove from the heat and carefully place the meatballs into the pan, coating them with the sauce as best as possible.
- Cover with bake for 30 minutes.
- Remove from the oven and server over wide egg noodles.