Swedish Veal Meatballs
1 lb Strauss Ground Veal or Strauss Free Raised® Grass Fed Ground Beef. (Try a combination!)
1/2 cup plain breadcrumbs
1/4-1/3 cup cream
4 Tbs white onion, finely chopped
1 Tbs Dijon mustard
1 tsp kosher salt
1/4 tsp pepper
4 Tbs butter or olive oil
2 Tbs butter
2 Tbs flour
1 1/2 cup beef, veal or chicken stock
1/2 cup dry white wine
1 cup sour cream
1 tsp nutmeg
1/2 tsp cardamom
2 tsp lingonberry preserves (note: other berry preserves can be substituted)
1 lb cooked egg noodles
Finely chopped parsley, for garnish
- Pre-heat oven to 400°F.
- In a bowl, combine breadcrumbs with cream and egg; add veal, onion, mustard, salt and pepper, mixing thoroughly.
- Form the mixture into 1- to 2-inch size meatballs.
- Heat a large sauté pan over medium heat; add 4 tablespoons of butter or olive oil. When butter or oil is hot, sauté the meatballs, working in batches and browning them slowly on all sides.
- Once browned and almost cooked through, use a slotted spoon to remove them from the pan, reserving the pan butter for the sauce.
- Place meatballs in a single layer on a baking dish and bake in preheated 400-degree oven until cooked through (approximately 10 minutes).
- Using the same sauté pan, melt the 2 Tbsp of butter, whisk in the flour to make a roux, and cook, stirring constantly, for a minute or two.
- Whisk in stock and wine and stir over low heat for 6-8 minutes until thickened.
- Stir in sour cream, nutmeg, cardamom, and preserves and heat through.
- Season with salt and pepper to taste.
- Carefully remove the meatballs from the baking sheet. Mix meatballs and egg noodles with sauce and garnish with parsley.