Best Swedish Cardamom Meatballs Recipes

SWEDISH CARDAMOM MEATBALLS

Steps:

• In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.

SWEDISH CARDAMOM MEATBALLS

Steps:

• In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1 1/2 inch meatballs.
• Saute meatballs in 1/4 cup butter for approximately 20 minutes.
• In a separate skillet, saute sliced onions with 1/4 cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste.
• Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute.
• Place the contents of both saute pans into one large pot, and stir in the cream and onions. Season with gravy maker seasoning, monosodium glutamate, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes.

SWEDISH CARDAMOM MEATBALLS

Steps:

• Soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. Add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. Mix well and roll into 1-1/2" meatballs. It helps to wet your hands as you roll.
• Saute meatballs in 1/4 cup butter approximately 20 minutes. Remove browned meatballs and set aside.
• In same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes.
• Add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. Briefly cook over high heat.
• Add cream, gravy maker and all other spices and bring to a simmer.
• Make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken.
• If you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. Otherwise, cool and refrigerate sauce & meatballs, either together or separately. (I do this separately, as I often freeze the meatballs without the sauce.).
• Combine all ingredients for the lingonberry sauce and mix well.
• Serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip.