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:

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

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.

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.

Swedish Meatballs

• Author: Kathleen

Scale 1x2x3x

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.