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Swedish Cardamom Meatballs

Swedish Cardamom Meatballs

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
KELLY GASPARINI

KELLY GASPARINI

A Swedish friend passed on this rich and satisfying dish to me.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 51 g
  • 78%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1 1/2 inch meatballs.
  2. Saute meatballs in 1/4 cup butter for approximately 20 minutes.
  3. In a separate skillet, saute sliced onions with 1/4 cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste.
  4. Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute.
  5. Place the contents of both saute pans into one large pot, and stir in the cream and onions. Season with gravy maker seasoning, monosodium glutamate, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes.
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Reviews

MOM4KEL
22

MOM4KEL

12/13/2003

These are really good. I omitted the MSG and substituted homo milk for heavy cream. I used lean ground beef and fried them without butter. These changes made the dish healthier and from family reviews, they loved it! The flavour of this dish was superb.

mrudden
16

mrudden

11/30/2006

This is great recipe - it is very time consuming but I only make it once a year, for Christmas Eve. Actually, I make them ahead of time - the meatballs freeze beautifully. Then I just have to brown them and make the sauce. My mother's family is Scandinavian and they always cooked with these spices. I do think the sugar quantity is a misprint.

EJS1097
16

EJS1097

1/5/2006

I've made this about 4 times now and has become a tradition at Christmas as we serve mostly Swedish dishes. Time consuming, but worth it. It's nice to see a traditional Swedish dish made with traditional Swedish spices. Serve this with lingenberries to enhance the flavor.

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