Yield: 30 meatballs

SWEDISH MEATBALLS

The cinnamon and cardamom add interesting, yet subtle flavor to the meatballs and sauce. Don't skip it! Top these meatballs with fresh parsley, scallions or chives. This adds a nice fresh flavor to an otherwise heavy dish.

prep time15 MINUTES

 

active time15 MINUTES

 

total time30 MINUTES

INGREDIENTS

FOR MEATBALLS

•  2 pounds ground beef (85 or 90 percent lean)
•  1/3 cup saltine cracker crumbs
•  1 egg
•  1 medium yellow onion, finely chopped
•  2 beef bouillon cubes, broken up
•  3 cloves garlic, minced
•  1 teaspoon garlic powder
•  1 teaspoon salt
•  1 teaspoon pepper
•  1/2 teaspoon cardamom
•  1/2 teaspoon cinnamon
•  Olive oil, for frying

FOR SAUCE

•  3 tablespoons butter
•  1/4 cup flour
•  2 cups beef broth (or equivalent water + beef bouillon)
•  1 cup heavy cream
•  1/2 cup milk
•  1 tablespoon soy sauce
•  2 teaspoons sugar
•  1 teaspoon garlic powder
•  1/2 teaspoon cardamom
•  1/2 teaspoon cinnamon

INSTRUCTIONS

1. Using your hands, mix all meatball ingredients except for olive oil in a large mixing bowl. Take a heaping tablespoon full of the mixture and form into a ball. Repeat until all mixture has been used.
2. Pour enough olive oil to lightly coat the bottom of a large frying pan. Fry meatballs in batches over medium-high heat. Turn meatballs to ensure even browning. Fry to 7 to 8 minutes, until center is cooked.
3. Set cooked meatballs on a paper towel-lined plate. Cover with tin foil to retain heat.
4. Once all meatballs have been cooked, make the sauce. Don't clean out the frying pan. Turn heat down to medium. Add butter and flour and whisk until the mixture browns. Add beef broth, cream, milk, soy sauce, sugar, and seasonings. Cook, stirring constantly, until sauce thickens.
5. Once sauce is thick, add meatballs. Stir to evenly coat. Cook for a few minutes, until meatballs are hot again. Garnish with chopped chives or parsley.