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!"

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photo by Maureen in MA

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

Soak bread in milk.
Add the following to soaked bread:
- Eggs, slightly beaten.
- Ground beef.
- Onion.
- Sugar.
- Spices (except dill weed).
Shape into 1" balls. Brown on all sides in skillet (or bake in 400 degree oven for 20 min.).
Remove meatballs to 2 quart casserole.
In skillet, or saucepan:
Add 5 Tbsp flour (or cornstarch) to meat drippings, then add 1 can Consomme and 1 can water.
Note: Shake with 1 soup can of water with flour (or cornstarch) if meatballs were baked. Then add to Consomme.
Cook, stirring gravy until thick and smooth.
Add 1 cup light cream and 1 tsp dillweed, and stir until blended.
Add to meatballs.
Bake, covered for 30 minutes at 400 degrees.

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Reviews

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.

Lavender Lynn
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.

AZPARZYCH