Swedish Meatballs for Christmas

Ahhhh, Swedish meatballs.  I had always heard about them, but it was only this year I suddenly had the urgent desire to make them. 

Freshly ground pork and beef, spiked with spices, lovingly rolled into balls and cooked, then served with a meltingly lovely sauce with a side of lingonberry jam ( or homemade cranberry sauce).  Can you blame me for my romantic passion?

They were as delicious as I thought they would be.  

I first thought I would serve them with noodles, but after one taste, opted for simply presented meatballs in a little bowl, with excellent bread and butter on the side , and a glorious salad- but if you prefer simple buttered noodles, that would work just as well.  They really are delicious!

To make:

8 tablespoons unsalted butter, divided
1 large onion, minced
4 slices soft bread, crusts removed and cubed 
2 large eggs
2/3 cup milk
1 pound freshly ground pork
1 1/2 pounds fresh ground beef
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 teaspoons ground nutmeg
2 teaspoons cardamom spice, ground
1 teaspoon thyme
4 tablespoons olive oil
1/3 cup flour
1 cup beef broth (Noted 12/26/14 - I needed 2 and a half cups of beef broth when I made these today for a party, not sure why, but the sauce should be smooth and creamy enough to spoon over the meatballs.  I would advise adding more broth 1/2 cup at a time and whisking.  If it's still too thick, add more broth until desired consistency.)


In a small skillet over medium heat, melt 2 tablespoons of unsalted butter.  Add onion and saute for a few minutes until soft.  Remove to a large bowl.  

In a separate bowl, soak bread cubes in 2/3 cup milk until very soft.

Beat bread cubes and milk until thickened, add to onions. then add the pork, beef, eggs. spices and thyme.  Gently mix with hands (which I hope you have washed very well!) until combined, then pinch off teaspoon sized bits and roll into balls - this makes about 70 medium to small meatballs.

Heat the olive oil in a large skillet over medium heat.   Sear meatballs until meatballs are browned, then use a slotted spoon to remove balls to a large bowl.  Continue to cook until all the meatballs are seared.

Pour remaining oil out of the skillet, then melt 6 tablespoons butter in the skillet.  Whisk in the flour and whisk until thickened.  Add the beef broth and whisk until thickened. Add the meatballs to the sauce and cook 10 minutes.  Taste for seasoning and serve with sauce alone, or with hot buttered noodles.

Serve with a side of fresh cranberry sauce, or lingonberry jam.

SO good!

Blessings of the season to you all, may you have a happy, delicious Christmas Day!