Grandmother Pearl's Swedish Meatballs.
My Grandmother used to make these for my Grandfather and I think they were his favorite things. She usually served them with buttered carrots. Mom always said these were Swedish meatballs, but I’m wondering if they aren’t more Danish – like my Grandfather.
They aren’t exactly diet food – but we don’t have them often so the splurge on the butter isn’t so bad. The meatballs are delicate and tender, and with homemade noodles they are spectacular.
1 1/2 C. soft bread crumbs
1 C Milk, evaporated milk, or cream
Combine in a large mixer bowl and let soak until the liquid is absorbed.
1 3/4 C chopped onion
2 cloves garlic minced
3 TBS butter
Saute onions and garlic in butter just until soft, season with salt & pepper to taste. Set aside and let cool.
1 3/4 lb ground beef, or ground beef and pork, or ground chicken or turkey.
1 1/2 tsp ground cardamom,
1 egg
1 tsp black pepper
4 tsp dill weed
1 tsp fresh ground black pepper
salt to taste
Combine in the mixer bowl the bread crumbs are in, adding the onions & butter. Using paddle attachment combine until well mixed.
Melt 3 TBS butter in a large skillet over medium heat. Shape meatballs and cook turning until done. Remove to bowl and keep warm until all the meatballs are done adding more butter as needed.
When all the meatballs are cooked add 3TBS butter or enough to the drippings to make 4 TBS. Add 4TBS flour and cook over medium heat.
Heat 2 cups milk and stir into roux until smooth. Add 1/4 tsp ground cardamom and 1 tsp dillweed, and salt & fresh ground pepper to taste. Return meatballs to sauce and heat through. Serve over parsleyed noodles, rice, or mashed potatoes.
Photobucket was slow today - I'll try to upload a photo or two tomorrow
My Grandmother used to make these for my Grandfather and I think they were his favorite things. She usually served them with buttered carrots. Mom always said these were Swedish meatballs, but I’m wondering if they aren’t more Danish – like my Grandfather.
They aren’t exactly diet food – but we don’t have them often so the splurge on the butter isn’t so bad. The meatballs are delicate and tender, and with homemade noodles they are spectacular.
1 1/2 C. soft bread crumbs
1 C Milk, evaporated milk, or cream
Combine in a large mixer bowl and let soak until the liquid is absorbed.
1 3/4 C chopped onion
2 cloves garlic minced
3 TBS butter
Saute onions and garlic in butter just until soft, season with salt & pepper to taste. Set aside and let cool.
1 3/4 lb ground beef, or ground beef and pork, or ground chicken or turkey.
1 1/2 tsp ground cardamom,
1 egg
1 tsp black pepper
4 tsp dill weed
1 tsp fresh ground black pepper
salt to taste
Combine in the mixer bowl the bread crumbs are in, adding the onions & butter. Using paddle attachment combine until well mixed.
Melt 3 TBS butter in a large skillet over medium heat. Shape meatballs and cook turning until done. Remove to bowl and keep warm until all the meatballs are done adding more butter as needed.
When all the meatballs are cooked add 3TBS butter or enough to the drippings to make 4 TBS. Add 4TBS flour and cook over medium heat.
Heat 2 cups milk and stir into roux until smooth. Add 1/4 tsp ground cardamom and 1 tsp dillweed, and salt & fresh ground pepper to taste. Return meatballs to sauce and heat through. Serve over parsleyed noodles, rice, or mashed potatoes.
Photobucket was slow today - I'll try to upload a photo or two tomorrow
You only live once . . . but if you do it right once should be enough! 
I also want to do a pilaf with basmati, pistachios, dried cranberries, and cardamom. Oh, and Aebelskiver are not fit to eat unless they have lots of cardamom (I like to use about double). Hmmmm! 
![[Image: 300px-Frikadeller.jpg]](http://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Frikadeller.jpg/300px-Frikadeller.jpg)
