Swedish Meatballs

1 cup Finely chopped red onion

4 Tbsp unsalted butter

¾ lb Ground Chuck

¾ lb Ground Pork

3 ½ cup Beef Base

2 tsp Sea Salt

¼ Tsp Ground Allspice

1 pinch Nutmeg

2 Slices Bread (pinched)

½ Cup Whole Milk

¼ Cup Heavy Whipping Cream. Plus ¾ cup

4 Tbsp Wondra (or all purpose flour)

¼ Cup Red Currant Jelly

To taste-   Freshly ground pepper

1 Pkg.  Bessie’s Al Dente Noodles

Parsley (Optional)


In a small bowl soak the milk and bread for a few minutes. In a medium skillet over medium high heat, sauté 1 cup of the onion in 2 tbsp of the butter until soft and light golden brown, 4-6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the soaked bread discarding the milk, the ground chuck, ground pork, 2 tsp of salt, pepper, allspice and the nutmeg. Combine meat mixture to form meatballs and transfer onto lightly oiled baking sheet. Preheat oven to 350 degrees F and bake for 15-20 minutes or until cooked through.

In a large skillet add the remaining 2 tbsp of butter and heat on medium until butter is melted. Add the 4 tbsp of Wondra Flour and whisk until combined. Whisk in the beef broth little by little until the sauce is smooth and thick, about 4 minutes. Add the heavy whipping cream, currant jelly and salt and pepper to taste whisking gently until it comes to a mild boil then reduce heat to simmer while stirring. Transfer the meatballs to the skillet and simmer until heated through. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.


DinnersMonica Heil