| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 2 cups bread crumbs
- 1/2 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 3 eggs
- Salt
- Pepper
- 1 tablespoon ground cardamom
- 1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced
- 1 cup salted butter, divided
- 1/2 cup sugar
- Salt and pepper
- 3 cups beef broth
- 2 cups heavy cream
- 3 tablespoons gravy maker seasoning
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon
- 3 to 4 tablespoons cornstarch
- 1/4 cup water
Instructions
- In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture 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. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 624 |
| Total Fat | 48 g |
| Saturated Fat | 26 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 20 g |
| Cholesterol | 190 mg |
| Sodium | 611 mg |
Reviews
Anyone know what Gravy Making Seasoning is?
We loved this. I would decrease the sugar used to carmelize the onions next time. It was still awesome.
Fantastic! Everyone in the family loved them and not that hard to make (even with an 11-month old scrabbling for my attention).
This was good. The sauce was a bit too sweet, and the spice a bit strong. The leftovers became hard to eat, and there were a lot of leftovers, as this is a very large pot of food.
I grew up in a small Swedish town in Illinois and ate Swedish meatballs all my life but these are the absolute best! I served them for our New Year’s Eve party along with smoked salmon & rye krisp, roasted potatoes, filled cucumbers, brown beans, my grandmother’s recipe for rye bread, and osta kaka & lingonberries for dessert. Heavenly memories!! the meatballs were the centerpiece! Next time, I will omit the 1/2 cup of sugar in the caramelized onions — I thought it was unnecessary. Other than that, I will never make Swedish meatballs any other way!
I think this is a great recipe, just as good as my grandma made(who was from Sweden). The only thing I did differently was to mix the meat in a mixer until it was light and fluffy, a trick from my grandma, and this makes the meatballs light and airy.
I have made these many many times since seeing this recipe on the old Calling All Cooks show. This is the most delicious Swedish Meatball recipe ever. I always get rave reviews….Great for Holiday Buffets and Parties.
Such an unusual meatball recipe, but WOW! I didn’t have yellow onions so I substituted scallions and it was great. I thinned out the sauce a bit, but otherwise I followed this recipe exactly, and by the way, these freeze really well. Try these and you won’t be disappointed! Great holiday dish.
We had these meatballs for several receptions at our home a few years back and they were by far the hit of the party! I plan to make them again for a party this weekend! The flavor is beyond incredible! Make sure you get a nice crust on the meatballs though before putting them into the sauce!!
I’m not sure how Swedish meatballs should taste, but these were delicious! I didn’t have cardamon, didn’t want the msg and didn’t know what “gravy makings” was, but I can’t imagine this being any better than it was. I did add dried lingonberries that I had in the pantry. Everyone loved it.
Can’t wait to fix it for my Finnish daughter-in-law. I’ll add the cardamon for an even more an authentic Scandinavian taste.
I’m not familiar with this chef but whoever you are “thank you”.
Can’t wait to fix it for my Finnish daughter-in-law. I’ll add the cardamon for an even more an authentic Scandinavian taste.
I’m not familiar with this chef but whoever you are “thank you”.