recipes

Chicken Bacon Meatballs with Parmesan and Chili Spice

Chicken Bacon Meatballs with Parmesan and Chili Spice

Chicken Bacon Meatballs with Parmesan and Chili Spice

These Chicken Bacon Meatballs combine two of America’s favorite flavors—chicken and bacon—into one delicious, savory dish. With a touch of chili spice and Parmesan, these meatballs are perfect for any occasion.
Portions:6
Preparation Time: 30 minutes
Cooking Time:8 minutes
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Equipment

  • Food processor
  • Two medium bowls
  • Parchment-lined baking sheet
  • oven rack
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 2 large boneless skinless chicken breasts, sliced into 1-inch cubes
  • 1 bacon strip add more if desired
  • 3 slices of sandwich bread torn into small pieces
  • 2 teaspoons of chili powder
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of kosher salt
  • ¼ cup of whole milk
  • 1 large egg lightly beaten
  • ½ small onion finely chopped
  • 2 garlic cloves finely minced
  • ⅓ cup grated Parmesan cheese
  • ¼ cup vegetable oil
  • Parsley for garnish optional

Instructions

  • Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
  • In a food processor, blend the torn sandwich bread, chili powder, cayenne pepper, and kosher salt.
  • Pulse until the mixture is fine.
  • Divide this mixture evenly into two medium bowls.
  • Add the milk to one of the bowls and stir to combine.
  • Remove the chicken and bacon from the freezer.
  • Add half of the chilled chicken and bacon to the food processor and pulse until finely chopped.
  • Add the milk-crumb mixture, lightly beaten egg, chopped onion, minced garlic, and grated Parmesan cheese to the food processor.
  • Pulse until the mixture is almost creamy.
  • Add the remaining chicken and bacon to the food processor and pulse until combined.
  • Using a 1-inch scoop, form the mixture into approximately 30 meatballs.
  • Place the meatballs on a parchment-lined baking sheet and freeze for an additional 15 minutes to firm up.
  • Roll the meatballs in the remaining breadcrumbs from the second bowl.
  • Return the meatballs to the baking sheet.
  • Position an oven rack in the upper-middle position and preheat the broiler to high.
  • Lightly baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked through and slightly browned.
  • Remove from the oven, sprinkle with additional Parmesan cheese, and garnish with parsley if desired.
  • Allow the meatballs to cool for about 5 minutes before serving.

Notes / Tips / Wine Advice:

Pair with a crisp, cold beer or a light Chardonnay to complement the savory and spicy flavors of the meatballs.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 12 g | Protein: 28 g | Fat: 22 g | Fiber: 1 g | Sugar: 2 g | Salt: 600 mg
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Course Bacon / Chicken / Main Dish
Cuisine American

Peperonata Chicken Meatballs with Roasted Bell Peppers

Peperonata chicken meatballs recipe

Peperonata Chicken Meatballs with Roasted Bell Peppers

These Peperonata Chicken Meatballs are infused with the rich flavors of pancetta, garlic, and tomato paste. Paired with roasted bell peppers and a tangy caper mixture, this dish is as vibrant as it is delicious. Perfect for an Italian-inspired dinner, it showcases a perfect blend of savory and sweet flavors.
Portions:4
Preparation Time: 20 minutes
Cooking Time:35 minutes
Total time 55 minutes
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Equipment

  • large mixing bowl
  • 10-inch skillet
  • Two 4-sided sheet pans
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 3 slices of Italian bread torn into pieces (about 1 cup)
  • ⅓ cup of milk
  • 3 ounces of sliced pancetta finely chopped
  • 1 small onion finely chopped
  • 1 small garlic clove minced
  • 2 tablespoons of extra-virgin olive oil
  • 1 large egg
  • 1 pound of ground chicken
  • ½ teaspoon of salt
  • ½ teaspoon of pepper

For the Peperonata:

  • 3 red bell peppers cut into strips
  • 1 ½ tablespoons of extra virgin olive oil
  • 1 ½ tablespoons of drained capers
  • 1 teaspoon red-wine vinegar
  • ⅛ teaspoon hot red pepper flakes

Instructions

  • Preheat the oven to 400°F (204°C).
  • Move the racks to the upper and lower thirds of the oven.
  • Soak the torn Italian bread in milk for about 4 minutes, or until softened.
  • Squeeze the bread to remove excess milk and set it aside.
  • In a 10-inch skillet, cook the pancetta, finely chopped onion, and minced garlic in 1 tablespoon of olive oil, along with salt and pepper.
  • Use medium heat and cook until the onion is softened, about 6 minutes.
  • Let the mixture cool slightly.
  • In a large mixing bowl, lightly beat the egg.
  • Add the ground chicken, pancetta mixture, soaked bread, and parsley.
  • Mix well to combine all the ingredients.
  • Form the mixture into about 12 meatballs.
  • Arrange the meatballs on a 4-sided sheet pan.
  • In a small bowl, stir together the tomato paste and the remaining teaspoon of oil.
  • Brush the mixture over the meatballs.
  • Bake the meatballs in the upper third of the oven for 15 to 20 minutes, or until cooked through.
  • While the meatballs bake, toss the red bell pepper strips with 1 tablespoon of olive oil and arrange them on another 4-sided sheet pan.
  • Roast the peppers in the lower part of the oven, stirring occasionally, until they are tender and browned, about 35 minutes.
  • In a medium mixing bowl, stir together the capers, red-wine vinegar, red pepper flakes, and ½ teaspoon of olive oil.
  • Toss the roasted bell peppers with this caper mixture.
  • Serve the chicken meatballs on top of the peperonata, and enjoy!

Notes / Tips / Wine Advice:

Pair with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the savory and tangy flavors of the dish.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 18 g | Protein: 28 g | Fat: 32 g | Fiber: 4 g | Sugar: 6 g | Salt: 800 mg
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Course Chicken / Main Dish / Pork
Cuisine Italian

Ricotta and Pork Meatballs with Pancetta and Fennel

Ricotta and Pork Meatballs with Pancetta and Fennel

Ricotta and Pork Meatballs with Pancetta and Fennel

These Ricotta and Pork Meatballs offer a delicious twist on the traditional meatball, using ricotta cheese for a smoother texture. With the addition of pancetta, fennel seeds, and crushed red pepper, these meatballs bring a rich and flavorful Italian taste to your table.
Portions:8
Preparation Time: 20 minutes
Cooking Time:2 hours 30 minutes
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Equipment

Ingredients

  • ½ pound of sliced white bread crusts removed and cut into ½-inch pieces
  • 1 ½ pounds of lean ground pork
  • 3 ounces of thickly sliced pancetta minced
  • 3 large eggs lightly beaten
  • ⅔ cup ricotta cheese 5 ounces
  • ¼ cup of parsley chopped
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chopped fennel seeds
  • ¼ teaspoon of crushed red pepper
  • Kosher salt to taste
  • 2 cans of peeled Italian tomatoes 28 ounces each
  • Freshly ground pepper to taste
  • 2 tablespoons of shredded basil
  • ½ cup of freshly grated Pecorino Romano cheese

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a food processor, pulse the sliced bread until coarse crumbs form.
  • In a large mixing bowl, combine the bread crumbs, ground pork, minced pancetta, lightly beaten eggs, ricotta cheese, chopped parsley, dried oregano, chopped fennel seeds, crushed red pepper, and 1 ½ teaspoons of Kosher salt.
  • Mix thoroughly until all ingredients are well incorporated.
  • Shape the mixture into approximately 24 meatballs, using about 3 tablespoons of meat per ball.
  • Place the meatballs in a well-oiled baking dish, ensuring they are evenly spaced.
  • Roast the meatballs in the preheated oven for about 30 minutes, or until they begin to brown.
  • Using a spatula, carefully loosen the meatballs from the bottom of the pan.
  • Add the peeled Italian tomatoes (crushed by hand or with a spoon) to the baking dish, and season with additional salt and freshly ground pepper to taste.
  • Lower the oven temperature to 325°F (163°C) and continue cooking the meatballs for about 2 hours, or until the sauce becomes very thick and the meatballs are tender.
  • Turn the meatballs once or twice during cooking to ensure even cooking.
  • Transfer the meatballs to a serving plate, and garnish with shredded basil and freshly grated Pecorino Romano cheese before serving.
  • Enjoy!

Notes / Tips / Wine Advice:

Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the rich flavors of the meatballs and tomato sauce.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 15 g | Protein: 28 g | Fat: 34 g | Fiber: 2 g | Sugar: 5 g | Salt: 900 mg
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Course Cheese / Main Dish / Pork
Cuisine Italian

Brandy-Infused Meatballs with Parmesan and Ham

Brandy-Infused Meatballs with Parmesan and Ham

Brandy-Infused Meatballs with Parmesan and Ham

These Brandy-Infused Meatballs offer a sophisticated twist on traditional Italian meatballs, featuring a blend of lean beef, ham, and Parmesan. Perfect as an appetizer or entrée, this dish is enhanced with a rich brandy sauce, making it ideal for parties and special occasions.
Portions:4
Preparation Time: 15 minutes
Cooking Time:25 minutes
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Equipment

Ingredients

  • 3 ½ cups of lean ground beef
  • ⅓ cup of chopped cooked ham
  • 2 egg yolks
  • ⅔ cup of Parmesan cheese freshly grated if available
  • 1 tablespoon of parsley chopped
  • 2 tablespoons of heavy cream
  • Flour as needed for dusting
  • ¼ cup of butter
  • 1 tablespoon of olive oil
  • 1 small onion chopped
  • 3 tablespoons of water
  • 1 tablespoon of brandy
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, combine the lean ground beef, chopped ham, egg yolks, grated Parmesan cheese, chopped parsley, heavy cream, and salt and pepper.
  • Mix thoroughly using your hands until the ingredients are well combined.
  • Shape the mixture into meatballs, dampening your hands as needed to prevent sticking.
  • Lightly dust the meatballs with flour.
  • In a sauté pan, heat the butter and olive oil over low heat.
  • Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened.
  • Increase the heat to high and add the meatballs to the pan.
  • Cook each meatball for about 1 minute on each side to brown the exterior.
  • Reduce the heat to low and continue cooking the meatballs for an additional 15 minutes.
  • The meatballs may remain slightly pink in the center.
  • Transfer the cooked meatballs to a serving bowl and set aside.
  • In the same pan, add 3 tablespoons of water and heat for a few seconds, then add the brandy.
  • Using a whisk, stir the mixture, scraping up any browned bits from the bottom of the pan.
  • Cook the sauce until it thickens slightly.
  • Pour the brandy sauce over the meatballs and serve immediately.

Notes / Tips / Wine Advice:

Pair with a robust red wine like Cabernet Sauvignon or a bold Chianti to complement the rich flavors of the meat and brandy sauce.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 38 g | Fiber: 1 g | Sugar: 1 g | Salt: 700 mg
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Course Appetizer / Main Dish / Party Food
Cuisine Italian

Hungarian Meatballs with Sour Cherries and Pine Nuts

Hungarian meatballs recipe

Hungarian Meatballs with Sour Cherries and Pine Nuts

These Hungarian Meatballs combine ground veal and chicken with the unique flavors of dried sour cherries, pine nuts, and warm spices. Inspired by Eastern European cuisine, this dish offers a distinctive taste that stands out from more familiar meatball recipes.
Portions:6
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • ½ pound of ground veal
  • ½ pound of ground chicken
  • 1 onion peeled and finely chopped
  • 3 garlic cloves peeled and crushed
  • ¼ cup of dried sour cherries chopped
  • ½ cup of pine nuts chopped and lightly toasted
  • ½ teaspoon Hungarian paprika
  • ⅛ teaspoon of ground allspice
  • ⅛ teaspoon of cinnamon
  • 1 egg white lightly whipped
  • 1 small bunch of fresh cilantro finely chopped
  • 1 small bunch of fresh mint finely chopped
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil

Instructions

  • In a large mixing bowl, combine the ground veal and ground chicken.
  • Mix well until evenly combined.
  • Add the finely chopped onion, crushed garlic, chopped dried sour cherries, toasted pine nuts, Hungarian paprika, ground allspice, and cinnamon to the meat mixture.
  • Mix thoroughly to ensure all ingredients are evenly distributed.
  • Gently fold in the lightly whipped egg white, mixing again to combine.
  • Incorporate the finely chopped fresh cilantro and mint into the mixture, seasoning with salt and pepper to taste.
  • Mix one final time to ensure an even distribution of all ingredients.
  • Shape the mixture into golf ball-sized meatballs.
  • Heat the vegetable oil in a skillet over medium heat.
  • Sauté the meatballs in batches, turning occasionally, until they are fully cooked and browned on all sides.
  • This should take about 10 minutes per batch.
  • Serve the meatballs hot or at room temperature, either on their own or with your choice of side dish.

Notes / Tips / Wine Advice:

Pair with a medium-bodied red wine like a Hungarian Egri Bikavér or a Merlot to complement the rich, savory flavors and the sweet-tart notes of the dried sour cherries.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 20 g | Fiber: 2 g | Sugar: 4 g | Salt: 600 mg
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Course Chicken / Fruit / Main Dish / Nuts / Veal
Cuisine Hungaria

Mozzarella-Stuffed Meatballs: A Cheesy Delight

Mozzarella-Stuffed Meatballs

Mozzarella-Stuffed Meatballs: A Cheesy Delight

These Mozzarella-Stuffed Meatballs are a delightful twist on the classic meatball, featuring a gooey, cheesy center that will surprise and delight your guests. Perfect over pasta and served with a rich tomato sauce, these meatballs are sure to become a family favorite.
Portions:6
Preparation Time: 15 minutes
Cooking Time:25 minutes
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Equipment

Ingredients

  • 1 pound of extra lean ground beef
  • ½ pound of ground pork
  • 1 egg beaten
  • ½ cup of bread crumbs
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped basil
  • Salt and pepper to taste
  • ½ pound of mozzarella diced
  • 2 – 3 teaspoons of olive oil

Instructions

  • In a large mixing bowl, combine the extra lean ground beef, ground pork, beaten egg, bread crumbs, chopped parsley, chopped basil, salt, and pepper.
  • Mix thoroughly using your hands until all ingredients are well incorporated.
  • Shape the mixture into medium-sized meatballs, placing a piece of diced mozzarella in the center of each.
  • Ensure the mozzarella is fully enclosed within the meatball to prevent it from burning during cooking.
  • Lightly oiling your hands can help prevent the meat from sticking.
  • Heat a large sauté pan over medium-high heat and add 2 – 3 teaspoons of olive oil.
  • Add the meatballs to the pan (sauté in batches if necessary) and cook, turning frequently to brown all sides evenly.
  • Once the meatballs are browned, reduce the heat to medium-low, cover the pan, and cook for 10 minutes.
  • Uncover the pan, turn the meatballs to cook the other side, then cover again and cook for an additional 10 minutes.
  • Add a little more oil if the pan becomes dry during cooking.
  • Serve the mozzarella-stuffed meatballs hot, with your favorite tomato sauce and pasta, if desired.

Notes / Tips / Wine Advice:

Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the rich flavors of the meat and cheese.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 12 g | Protein: 34 g | Fat: 31 g | Fiber: 1 g | Sugar: 2 g | Salt: 850 mg
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Course Beef / Cheese / Main Dish
Cuisine Italian

Chicken and Pork Meatballs with Sweet Apricot Sauce

Chicken and pork meatballs with apricot sauce

Chicken and Pork Meatballs with Sweet Apricot Sauce

These Chicken and Pork Meatballs are a delightful twist on traditional meatballs, featuring a sweet apricot sauce that pairs beautifully with the meat combination. Serve over white rice for a comforting and flavorful meal.
Portions:4
Preparation Time: 15 minutes
Cooking Time:35 minutes
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Equipment

Ingredients

  • ½ pound of minced chicken
  • ½ pound of minced pork
  • 2 eggs
  • 1 tablespoon of parsley finely chopped
  • 1 cup of breadcrumbs
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped

For the Sauce:

  • 2 cups of apricot juice
  • 1 cup of water
  • 1 package of French onion soup mix
  • 12 fresh or dried apricots, chopped
  • 1 teaspoon of curry powder
  • 1 tablespoon of gingered apricot sauce

Instructions

  • In a large mixing bowl, combine the minced chicken, minced pork, eggs, finely chopped parsley, breadcrumbs, finely chopped onion, and garlic.
  • Mix thoroughly with your hands until all ingredients are well incorporated.
  • Shape the mixture into golf ball-sized meatballs.
  • In a saucepan, combine the apricot juice, water, French onion soup mix, chopped apricots, curry powder, and gingered apricot sauce.
  • Bring the sauce mixture to a boil, then reduce the heat and let it boil for 5 minutes.
  • Gently drop the meatballs into the sauce and simmer on low heat for 30 minutes, allowing the flavors to meld and the meatballs to cook through.
  • Season with salt and pepper to taste.
  • Serve the meatballs hot over a bed of white rice, drizzling the apricot sauce generously over the top.

Notes / Tips / Wine Advice:

Pair with a light and fruity white wine like Riesling or a chilled Moscato to complement the sweetness of the apricot sauce.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 45 g | Protein: 22 g | Fat: 20 g | Fiber: 4 g | Sugar: 30 g | Salt: 900 mg
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Course Chicken / Main Dish / Pork
Cuisine American / Asian / Fusion

Sweet and Sour Meatballs with Pineapple Sauce

Sweet and Sour Meatballs with Pineapple Sauce

Sweet and Sour Meatballs with Pineapple Sauce

These Sweet and Sour Meatballs offer a delicious twist on traditional meatballs with a tangy sauce made from vinegar and brown sugar. Perfect for a family meal or potluck, this recipe blends sweet, sour, and savory flavors beautifully.
Portions:6
Preparation Time: 20 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • 1 pound of ground beef
  • 1 pound of sausage
  • 1 cup of cracker crumbs
  • ½ cup of cream
  • 1 egg
  • 1 small onion finely minced
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of pepper
  • ⅛ teaspoon of ginger
  • ⅛ teaspoon of nutmeg
  • For the Sauce:
  • ½ cup of brown sugar
  • 3 tablespoons of flour
  • 2 teaspoons of dry mustard
  • 1 cup of unsweetened pineapple juice
  • ½ cup of vinegar
  • 2 teaspoons of soy sauce

Instructions

  • n a large mixing bowl, combine the ground beef, sausage, cracker crumbs, cream, egg, minced onion, salt, pepper, ginger, and nutmeg.
  • Mix thoroughly until all ingredients are well combined.
  • Roll the mixture into meatballs.
  • Heat a large skillet over medium heat and brown the meatballs in batches.
  • Once browned, set them aside.
  • In a saucepan, combine the brown sugar, flour, and dry mustard.
  • Gradually stir in the pineapple juice, vinegar, and soy sauce, whisking continuously.
  • Cook the sauce over medium heat, stirring frequently, until the mixture thickens and becomes bubbly.
  • Place the browned meatballs in a crock-pot (slow cooker) and pour the sweet and sour sauce over them.
  • Cover and cook on low heat for 2-3 hours, or until the meatballs are heated through and the flavors have melded.
  • Serve hot.

Notes / Tips / Wine Advice:

Pair with a fruity Riesling or a light, semi-dry white wine to balance the sweet and sour elements of the dish.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 30 g | Protein: 22 g | Fat: 28 g | Fiber: 1 g | Sugar: 24 g | Salt: 800 mg
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Course Beef / Crockpot / Main Dish / Pork
Cuisine American

Greek Meatballs with Cinnamon and Mint

Greek meatballs recipe

Greek Meatballs with Cinnamon and Mint

These Greek meatballs, infused with traditional spices like cinnamon and mint, offer a unique and flavorful twist on the classic meatball. Perfectly moist on the inside and crunchy on the outside, they pair wonderfully with bulgur wheat pilaf and a Greek salad for a complete meal.
Portions:4
Preparation Time: 15 minutes
Cooking Time:15 minutes
chilling 30 minutes
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Equipment

  • large mixing bowl
  • grater
  • Deep fryer or large pot for frying
  • Spoons for shaping
  • Paper towels for draining

Ingredients

  • ¾ pound of ground pork
  • ¾ pound of ground beef
  • 1 teaspoon of dried mint
  • ½ teaspoon of cinnamon
  • ½ teaspoon of pepper
  • 2 teaspoons of salt
  • 2 large potatoes finely grated
  • 2 slices of white bread crusts removed
  • 1 egg
  • 1 tablespoon of fresh parsley chopped
  • 1 medium onion finely chopped
  • Oil for deep frying

Instructions

  • In a large mixing bowl, combine the ground pork, ground beef, dried mint, cinnamon, pepper, salt, grated potatoes, white bread (crumbled), egg, chopped parsley, and finely chopped onion.
  • Use your hands to mix the ingredients thoroughly until well combined.
  • Refrigerate the meat mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  • After chilling, use two spoons to shape the meat mixture into slightly elongated meatballs.
  • Take a spoonful of the mixture with one spoon and use the other spoon to flatten and shape.
  • Heat oil in a deep fryer or a large pot over medium-high heat until very hot.
  • Carefully deep-fry the meatballs in the hot oil until they are golden brown, crunchy on the outside, and smooth on the inside.
  • This should take about 5-7 minutes.
  • Remove the meatballs from the oil and drain on paper towels.
  • Serve hot.

Notes / Tips / Wine Advice:

Pair with a light red wine like Pinot Noir or a crisp white wine like Assyrtiko to complement the warm spices and rich flavors.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 18 g | Protein: 30 g | Fat: 32 g | Fiber: 3 g | Sugar: 2 g | Salt: 900 mg
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Course Beef / Main Dish / Pork
Cuisine Greece

Traditional Swedish Meatballs with Creamy Gravy

Traditional Swedish Meatballs with Creamy Gravy

Traditional Swedish Meatballs with Creamy Gravy

These traditional Swedish meatballs, made with a blend of ground beef and pork, are served with a rich, creamy gravy. Perfect as an entrée or served over wide egg noodles, this dish delivers a comforting and authentic taste of Sweden.
Portions:4
Preparation Time: 20 minutes
Cooking Time:15 minutes
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Equipment

Ingredients

  • ½ cup of soft bread crumbs
  • 1 medium onion chopped
  • 1 lightly beaten egg
  • 2 tablespoons of heavy whipping cream
  • ½ teaspoon of salt
  • ⅛ teaspoon of ground nutmeg
  • ⅛ teaspoon of allspice
  • ⅛ teaspoon of cardamom
  • ¾ pound of lean ground beef 90% lean
  • ½ pound of ground pork
  • For the Gravy:
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of beef broth
  • ½ cup of heavy whipping cream
  • ¼ teaspoon of dill weed
  • ¼ cup of minced fresh parsley optional

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a large mixing bowl, combine the soft bread crumbs, chopped onion, lightly beaten egg, heavy cream, salt, ground nutmeg, allspice, and cardamom.
  • Mix until well combined.
  • Add the ground beef and ground pork to the mixture.
  • Mix thoroughly until all ingredients are evenly distributed.
  • Shape the mixture into 1 ½-inch meatballs.
  • Grease a rack and place it in a shallow baking pan.
  • Arrange the meatballs on the rack.
  • Bake the meatballs in the preheated oven for 11 to 12 minutes or until they reach an internal temperature of 160°F (71°C).
  • Drain any excess fat.
  • In a large saucepan, melt the butter over medium heat.
  • Stir in the flour and cook until the mixture is smooth and lightly browned.
  • Gradually add the beef broth, stirring constantly.
  • Bring the mixture to a boil and cook for 1 to 2 minutes, or until it has thickened.
  • Stir in the heavy cream and dill, allowing the gravy to simmer for 1 minute.
  • Place the cooked meatballs in a serving dish and pour the gravy over the top.
  • Garnish with minced fresh parsley, if desired.
  • Serve hot over wide egg noodles or on their own.

Notes / Tips / Wine Advice:

Pair with a light Pinot Noir or a Chardonnay to complement the creamy gravy and rich flavors of the meatballs.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 34 g | Fiber: 1 g | Sugar: 3 g | Salt: 800 mg
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Course Beef / Main Dish / Pork
Cuisine Sweden