Monday, April 2, 2012

Swedish Meatballs

My first menu item of the week is Swedish Meatballs. This recipe is from the Eating Well magazine that all the other wonderful meatball recipes came from. I very much enjoyed this dish, and it will be a regular in our house.

Swedish Meatballs

1/2 cup finely chopped onion
1/4 dry whole-wheat breadcrumbs
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
8 oz. ground turkey breast
8 oz. ground pork
1 tbs extra virgin olive oil
1 lb. button mushrooms, sliced (I used cremini)
1 14oz. can reduced-sodium chicken broth (I used beef broth)
1/4 AP flour
1/2 cup sour cream
1/4 cup finely chopped flat-leaf parsley
1 tbs lingonberry or seedless raspberry jam (I used cherry preserved)

1. Combine onion, breadcrumbs, 1/4 tsp salt, pepper, nutmeg and cardamom in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Create 20 meatballs.

2. Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10-12 minutes. Transfer to a plate.

3. Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8-10 minutes.

4. Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add the sour cream, parsley, jam and the remaining 1/2 salt to the sauce; gently stir until combined.


  1. I was hoping this would be the first recipe you posted! Yeah! Going to the store today :) just in time!

  2. This is my most favorite :) mmmmmmm!!!!! Loved it!

  3. YEA! I was wondering how they turned out! Glad you liked them!!! We can't decide if we like this one better or the sweet -n- sour meatballs. Both so yummy!