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Swedish Meatballs
cup cream or half and half
cup finely chopped onion
cup finely chopped parsley
1 Tablespoon Dijon mustard
1/8 teaspoon allspice
1/8 teaspoon nutmeg
teaspoon cumin
Pinch of ground cloves
teaspoon salt
teaspoon black pepper
cup soft breadcrumbs
pound ground beef
2 egg yolks
2 Tablespoons butter

In a large bowl, combine cream, onion, parsley, Dijon mustard, allspice, nutmeg, cumin, cloves, slat and pepper. Stir in bread crumbs and let sit for 15 minutes. Add ground beef and egg yolks to mixture and mix well. Set butter next to bowl and butter hands frequently while shaping 45 meatballs barely one inch across. In a large nonstick skillet, cook meatballs in batches, turning occasionally, for about 10 minutes or until no longer pink inside.