Super Easy Swedish Meatballs. My younger cousin has become the world’s pickiest eater. She seems to hate anything remotely healthy these days. With school and sports back in session, it’s been a struggle to make sure she’s eating the right foods and getting enough protein.
She has a weakness for meatballs. I made a double batch with the idea of freezing half for later. You know, as an easy thing to pull out of the freezer after a long work day. These Super Easy Swedish Meatballs are simple to make and, unless you are feeding teenagers, should go pretty far.
Gather up your ingredients. These are the ingredients for the Easy Swedish Meatballs. (If you don’t like mushrooms, just leave them out.)
In a large mixing bowl, use your hands to combine all the ingredients for the Easy Swedish Meatballs. Roll them into balls about 1 1/2 – 2 inches in diameter.
Heat a large skillet on medium and melt 2 tablespoons of butter. Fry the meatballs on all sides until cooked through.
Note: If you are using mushrooms, saute them in the pan after you take the meatballs out, and then follow the same instructions. Kids hate mushrooms, so you can add those in after the kids help themselves to dinner.
Remove all cooked meatballs from the skillet and add ingredients for the gravy, using a whisk to incorporate the chunks of cream cheese. Once the mixture begins to bubble, add the meatballs back to the pan and heat through. Serve your Super Easy Swedish Meatballs over egg noodles with a nice veggie side.
Super Easy Swedish Meatballs
Ingredients
FOR THE MEATBALLS:
1 pound ground beef (minced beef)
1 pound ground pork (minced pork)
1 cup cream cheese
½ cup white onion - diced
2 medium eggs
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground black pepper
FOR THE GRAVY:
- 3 cup heavy whipping cream
- ½ cup cream cheese
¼ cup soy sauce- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
FOR THE MEATBALLS:
- Use a large mixing bowl, add all ingredients except butter, and mix together thoroughly using your hands.
- In a large skillet warmed to medium, add 2 tablespoons butter.
- Roll the meatballs to 1½ – 2 inches in diameter and cook in butter on all sides until cooked through.
- Remove meatballs.
FOR THE GRAVY:
- Using the same skillet, you cook the meatballs, add the heavy whipping cream.
- Scrape up all the browned bits with a whisk and incorporate them into the gravy.
- To the warm cream, add the cream cheese, a few dollops at a time.
- Incorporate until smooth.
- Add the soy sauce, then salt and pepper to taste.
- Return the meatballs to the pan. Heat through.
- Serve over egg noodles or cauli-rice.
