Baked Swedish Meatballs

Submitted by Maureen in MA

"This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience!"

 

• Ready In: 50mins
• Ingredients: 16
• Yields: 30 meatballs
• Serves: 6

ingredients

• 2 slices bread
• 1⁄2 cup milk
• 1 1⁄2 lbs ground beef
• 1 egg, slightly beaten
• 1 small onion, minced
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cardamom seed
• 5 tablespoons flour or 5 tablespoons cornstarch
• 1 (10 1/2 ounce) can condensed beef consomme
• 1 (10 1/2 ounce) can water
• 1 cup light cream
• 1 teaspoon dill weed

directions

1. Soak bread in milk.

2. Add the following to soaked bread:

3. - Eggs, slightly beaten.
4. - Ground beef.
5. - Onion.
6. - Sugar.
7. - Spices (except dill weed).
8. Shape into 1" balls. Brown on all sides in skillet (or bake in 400 degree oven for 20 min.).
9. Remove meatballs to 2 quart casserole.

10. In skillet, or saucepan:

11. Add 5 Tbsp flour (or cornstarch) to meat drippings, then add 1 can Consomme and 1 can water.
12. Note: Shake with 1 soup can of water with flour (or cornstarch) if meatballs were baked. Then add to Consomme.
13. Cook, stirring gravy until thick and smooth.
14. Add 1 cup light cream and 1 tsp dillweed, and stir until blended.
15. Add to meatballs.
16. Bake, covered for 30 minutes at 400 degrees.

Reviews

[Lavender Lynn]

Genuine Swedish flavor, and the little surprise in each meatball is cardamom. I think some fruit, say lingonberries, in the gravy would be an added treat, but frankly, these meatballs don't need improving. Thoroughly enjoyed. Made for PAC.

 

[AZPARZYCH]

Nice mild-flavored meatball. I baked them and they came out juicy and tender. Served with egg noodles as a nice Sunday dinner. Made for Spring PAC 2014.