Swedish Meatballs

Swedish Meatballs

My daughter has become the world’s pickiest eater.  She seems to dislike anything remotely healthy and frowns on meats.  That is, until I discovered her weakness for meatballs.  If I whip up a batch of these Swedish meatballs, the leftovers won’t last but a few days.  

Gather up your ingredients.
These are the ingredients for the meatballs:

Ingredients for Swedish Meatballs

And these are the ingredients for the Swedish meatball gravy.  (If you don’t like mushrooms, just leave them out.)

Gravy Ingredients for Swedish Meatballs

In a large mixing bowl, use your hands to combine all the ingredients for the meatballs.  Roll them into balls about 1 1/2 – 2 inches in diameter.

Heat a large skillet on medium and melt 2 tbs. butter.

Fry the meatballs on all sides until cooked through.

Frying Swedish Meatballs

Note:  If you are using mushrooms, saute them in the pan after you take the meatballs out and then follow the same instructions.  My kids hate mushrooms so I added mine in after they helped themselves to dinner.

Remove all cooked meatballs from the skillet and add ingredients for the gravy, using a whisk to incorporate the chunks of cream cheese.  Once the mixture begins to bubble, add the meatballs back to the pan and heat through.  Serve over noodles with a nice veggie side.

Print

Swedish Meatballs

Swedish Meatballs
  • Author: Kathleen
Scale

Ingredients

1 lb. ground beef
1 lb. ground pork
8 oz. cream cheese
1/2 c. diced onion
2 eggs
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. black pepper
FOR THE GRAVY:
3 c. heavy whipping cream
4 oz. cream cheese
1/4 c. soy sauce
salt and pepper to taste

Instructions

FOR THE MEATBALLS:
In a large mixing bowl, add all all ingredients except butter and mix together thoroughly using your hands.
In a large skillet warmed to medium, add 2 tbs. butter.
Roll the meatballs to 1 1/2 – 2 inches in diameter and cook in butter on all sides, until cooked through.
Remove meatballs.
FOR THE GRAVY:
In the same skillet you cooked the meatballs, add the heavy whipping cream.
Using a whisk, scrape up all the browned bits and incorporate them into the gravy.
To the warm cream, add the cream cheese, a few dollops at a time.
Incorporate until smooth.
Add the soy sauce, then salt and pepper to taste.
Return the meatballs to the pan. Heat through.
Serve over egg noodles.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.