Swedish Veal Meatballs

Swedish Veal Meatballs
Prep Time : 15 minutes
Cook Time : 15 minutes
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1 lb Strauss Ground Veal or Strauss Free Raised® Grass Fed Ground Beef. (Try a combination!)
1 egg
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



  1. Pre-heat oven to 400°F.
  2. In a bowl, combine breadcrumbs with cream and egg; add veal, onion, mustard, salt and pepper, mixing thoroughly.
  3. Form the mixture into 1- to 2-inch size meatballs.
  4. 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.
  5. Once browned and almost cooked through, use a slotted spoon to remove them from the pan, reserving the pan butter for the sauce.
  6. Place meatballs in a single layer on a baking dish and bake in preheated 400-degree oven until cooked through (approximately 10 minutes).



  1. 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.
  2. Whisk in stock and wine and stir over low heat for 6-8 minutes until thickened.
  3. Stir in sour cream, nutmeg, cardamom, and preserves and heat through.
  4. Season with salt and pepper to taste.
  5. Carefully remove the meatballs from the baking sheet.  Mix meatballs and egg noodles with sauce and garnish with parsley.


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