Swedish Meatballs

4 each eggs — slightly beaten

2 cups milk
1 cup bread crumbs
4 Tablespoons butter
1 cup onion — finely chopped
2 pounds ground chuck
1/2 pound ground pork

dill weed
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/3 cup flour

1/4 teaspoon pepper
2 10 1/2 ounce cans beef broth
1 cup light cream

Combine egg, milk and bread crumbs. Saute onion in 2 T. butter for 5 minutes. Add onion to bread mixture. Add ground beef, 1 teaspoon salt, spices and 1 1/2 teaspoon dill. Refrigerate 1 hour.

Shape meat into balls and saute until brown all over. Place in 2 large oven dishes.

Make gravy with broth, flour, 1 teaspoon dill and light cream.

Cover the meatballs with the gravy and bake at 325 for 30 minutes.

Serve over rice or pasta.

“40 small meatballs”

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Swedish Meatballs
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