Classic Swedish meatballs stuffed with cheese aside a creamy sauce and pasta. These meatballs have all the classic ingredients: nutmeg, allspice, and cream. Stuffed with a sharp white cheddar can only take it up a notch right?? Oh man this was so tasty! I loved making Swedish meatballs the traditional way with bread soaked in cream. Who would have thunk allspice and nutmeg would go so well in a meatball? I have to toot my own horn about the sauce too, I could have drank it in a glass! I started with the basics: beef broth, cream, butter, etc. But, to rev it up I added oregano and thyme. Ya gotta have herbs in the sauce! Ya just gotta! To satisfy the kick I was craving, I tossed in some Worcestershire and A1. Yep, that’ll do! I can’t wait to make this for friends and family again and again and again!
- 2 slices white bread
- 1/2 cup whipping cream
- 2 cloves of garlic
- 1/2 cup dice yellow onion
- 1/2 lb groud beef
- 1/2 lb ground pork
- 1 egg
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/4 tsp thyme
- 1/4 tsp pepper
- extra sharp cheddar cut in the 1 inch pieces. – Might I recommend Beecher’s Flagship or Kerrygold Dubliner.
- 1/4 cup Butter
- 3 cloves garlic, diced
- 2 tbsp flour
- 3 cups beef broth
- 1 cup whipping cream
- 2 tbsp cream cheese
- 1 cup light sour cream
- 1 tbsp worsteschire sauce
- 1 tbsp A1 steak sauce
- 1/4 tsp oregano
- 1/4 tsp thyme
- salt and pepper to taste
- fresh parsley – garnish
Pasta: Traditionally served with egg noodles, but I chose to use tortellini this time.
Time: 1 hour 15 minutes
Preheat oven to 350.
Toast bread and tear into pieces.
In a small bowl add whipping cream and bread and allow the bread to soak for 10 minutes.
Using the food processor, pulse bread and garlic.
In a mixing bowl, add the bread mixture, onion, beef, pork, egg, alspice, nutmeg, thyme, and pepper.
Mix until well combined.
Take 2/3rds of mixture and roll into 2 inch balls (makes about 18). Set in a greased pan. I ended up having to use two.
Use the other 1/3rd of the meat mixture to cover cheese and reform into balls.
Bake for 25 minutes.
Meanwhile start working on the pasta and sauce:
Cook pasta according to package instructions.
Melt butter in a large sauce pan on medium heat.
Add garlic and flour. Whisk until just incorporated.
Stir in beef broth, whipping cream, cream cheese, sour cream, worsteserschire sauce, A1, oregano, and thyme. Whisk until cheese is melted.
Simmer for 5 minutes to thicken.
When time is up on the meatballs, Take the pans out and carefully spoon in as much of the drippings as you can into the sauce.
Bake the meatballs for another 10 minutes.
Serve meatballs over pasta and sauce 🙂