Fancy Swedish MeatballsFancy Swedish Meatballs
Fancy Swedish Meatballs
Fancy Swedish Meatballs
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Recipe - New Brighton
Fancy Swedish Meatballs recipe
Fancy Swedish Meatballs
Prep Time30 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1/2 lb (at least 80%) ground beef
1/2 lb ground pork
1 cup panko
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 cup milk
1 egg
3 tablespoons butter
2 cups yellow onion, thinly sliced
8 oz baby bella mushrooms, thinly sliced
1/2 cup water
1 teaspoon Better Than Bouillon beef base
1 cup heavy whipping cream
2 tablespoons chopped fresh dill leaves
1/2 cup lingonberry jam, warm
Directions
  1. In large bowl, mix beef, pork, breadcrumbs, salt, pepper, and allspice until well combined. Add milk and egg. Shape mixture into 12 (2-inch) meatballs.
  2. In 12-inch straight-sided sauté pan or 5- to 6-quart Dutch oven, melt 1 tablespoon butter over medium-high heat. Add meatballs; reduce to medium and cook 8–11 minutes, gently turning, until just browned on all sides. Carefully transfer to a warm plate; cover and keep warm.
  3. Melt remaining 2 tablespoons butter in same pan over medium. Add onions and cook 5–7 minutes, stirring often, until onions are softened and browned. Add mushrooms and cook 4–6 minutes longer, until mushrooms release liquid, liquid evaporates, and mushrooms soften and brown. Add water and beef base; bring to a boil. Reduce heat and simmer 1 minute, scraping up browned bits.
  4. Add whipping cream and meatballs; heat to boiling. Reduce heat; simmer 12–15 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F) and sauce is thickened. Stir in 1 tablespoon dill.
  5. Serve with lingonberry jam and remaining dill over mashed potatoes.

Tip:
Meatballs can be shaped ahead of time. Spray 13x9-inch baking dish with cooking spray. Place meatballs at least 1⁄2 inch apart in dish. Cover and refrigerate up to 6 hours before cooking.

 

Pair with our delicious Perfect Mashed Potatoes

30 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/2 lb (at least 80%) ground beef
Cub 80% Lean Ground Chuck
Cub 80% Lean Ground Chuck, 1 Pound
$5.49/lb was $5.99/lb$5.49/lb
1/2 lb ground pork
Hormel Ground Pork
Hormel Ground Pork, 1 Pound
$4.99$4.99/lb
1 cup panko
1 teaspoon salt
Essential Everyday Salt, Iodized
Essential Everyday Salt, Iodized, 26 Ounce
$1.19$0.05/oz
1/2 teaspoon pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1/4 teaspoon ground allspice
Spice Trend Ground Allspice
Spice Trend Ground Allspice, 0.65 Ounce
$2.99$4.60/oz
1/4 cup milk
Cub Milk, Low Fat, 1% Milkfat
Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon
$2.29$4.58/gal
1 egg
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$3.99$0.33 each
3 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$3.49 Each
$4.49 was $4.49$1.12 each
2 cups yellow onion, thinly sliced
Produce Yellow Onions
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
8 oz baby bella mushrooms, thinly sliced
Giorgio Sliced Baby Bella (Crimini) Mushrooms
Giorgio Sliced Baby Bella (Crimini) Mushrooms, 8 Ounce
$2.99$0.37/oz
1/2 cup water
1 teaspoon Better Than Bouillon beef base
Better Than Bouillon Premium Roasted Beef Base
Better Than Bouillon Premium Roasted Beef Base, 8 Ounce
$6.39 was $6.69$0.80/oz
1 cup heavy whipping cream
Essential Everyday Whipping Cream, Heavy, 36% Milkfat
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$3.59$3.59/pt
2 tablespoons chopped fresh dill leaves
Wild Harvest Organic Dill
Wild Harvest Organic Dill, 0.5 Ounce
$2.99$5.98/oz
1/2 cup lingonberry jam, warm

Directions

  1. In large bowl, mix beef, pork, breadcrumbs, salt, pepper, and allspice until well combined. Add milk and egg. Shape mixture into 12 (2-inch) meatballs.
  2. In 12-inch straight-sided sauté pan or 5- to 6-quart Dutch oven, melt 1 tablespoon butter over medium-high heat. Add meatballs; reduce to medium and cook 8–11 minutes, gently turning, until just browned on all sides. Carefully transfer to a warm plate; cover and keep warm.
  3. Melt remaining 2 tablespoons butter in same pan over medium. Add onions and cook 5–7 minutes, stirring often, until onions are softened and browned. Add mushrooms and cook 4–6 minutes longer, until mushrooms release liquid, liquid evaporates, and mushrooms soften and brown. Add water and beef base; bring to a boil. Reduce heat and simmer 1 minute, scraping up browned bits.
  4. Add whipping cream and meatballs; heat to boiling. Reduce heat; simmer 12–15 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F) and sauce is thickened. Stir in 1 tablespoon dill.
  5. Serve with lingonberry jam and remaining dill over mashed potatoes.

Tip:
Meatballs can be shaped ahead of time. Spray 13x9-inch baking dish with cooking spray. Place meatballs at least 1⁄2 inch apart in dish. Cover and refrigerate up to 6 hours before cooking.

 

Pair with our delicious Perfect Mashed Potatoes