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Recipe Instructions

Swedish Meat Balls
A Do-Ahead

Sure to become a favorite on your smorgasbord.

  • 1 cup minced onion
  • 1 tablespoon butter
  • 2 1/2 pounds meat loaf mixture, (ground beef, pork and veal)
  • 1 cup fresh bread crumbs
  • 3 eggs, slightly beaten
  • 1 1/2 cups half and half
  • 2 teaspoons salt
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons butter
  • 1/3 cup flour
  • 2 (10 1/2 ounce) cans beef broth
  • 1 cup whipping cream
  • 1/2 teaspoon dried dill weed

In small skillet, cook onion in 1 tablespoon butter until soft. 

In large bowl, combine onion with next 10 ingredients. (Mixture is very soft).  Shape into 1 1/2-inch balls; arrange on jelly-roll pan lightly sprayed with vegetable cooking spray.  Bake in a preheated 400 F oven until cooked through and lightly browned (14-16 minutes).

Meanwhile, melt 3 tablespoons butter in large skillet; stir in flour.  Gradually whisk in beef broth.  Cook over medium heat, stirring constantly, until mixture thickens.  Stir in whipping cream and 1/2 teaspoon dill weed; simmer 5 minutes.  (Have gravy finished when meatballs come out of oven.) 

Scrape meatballs and browned bits into gravy; stir to combine.  Spoon into 3-quart casserole.  Refrigerate, covered, several hours or overnight. 

Reheat in a preheated 325 F oven until heated through (40-50 minutes).
Amount:  about 5 dozen

Updated 4/12

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