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Eggnog 'Swedish' Meatballs

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A bowl of potatoes and Swedish meatballs on a table

Who would have thought you could use eggnog to prepare meatballs? Well, the chefs at Organic Valley did. The eggnog provides just the right amount of spice to take these tasty meatballs up a level.

Featured in:3 Wonderful Ways to Use Eggnog in Recipes
25 min Prep40 min Cook1 hr 5 min Total
25 min Prep•40 min Cook•1 hr 5 min Total
25 min Prep•40 min Cook
1 hr 5 min Total
6 Servings
(6 meatballs per serving)
A bowl of potatoes and Swedish meatballs on a table
25 min Prep40 min Cook1 hr 5 min Total
25 min Prep•40 min Cook•1 hr 5 min Total
25 min Prep•40 min Cook
1 hr 5 min Total
6 Servings
(6 meatballs per serving)

Who would have thought you could use eggnog to prepare meatballs? Well, the chefs at Organic Valley did. The eggnog provides just the right amount of spice to take these tasty meatballs up a level.

Featured in:
3 Wonderful Ways to Use Eggnog in Recipes
Cooking Mode

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Ingredients

  • ¾ cup diced onion
  • 3 garlic cloves
  • 1 cup panko breadcrumbs
  • 1 teaspoon nutmeg
  • 1 tablespoon thyme
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine the breadcrumbs, parmesan cheese, whisked egg, eggnog, cooled onions/garlic, salt, thyme, allspice, nutmeg and pepper. Gently incorporate the meat until evenly combined but without overworking it (otherwise, the meatballs will be tough instead of tender).
  2. Roll meat mixture into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes or up to overnight. Cover if chilling overnight.
  3. Brown the meatballs in batches at medium heat on the stovetop. Leave plenty of room around each meatball so that you can easily rotate with a spoon to brown on all sides. Brown meatballs for about 1 minute per side. Remove them and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  4. Finish cooking meatballs in sauce — about 10 minutes.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. In a large bowl, combine the breadcrumbs, parmesan cheese, whisked egg, eggnog, cooled onions/garlic, salt, thyme, allspice, nutmeg and pepper. Gently incorporate the meat until evenly combined but without overworking it (otherwise, the meatballs will be tough instead of tender).
  2. Roll meat mixture into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes or up to overnight. Cover if chilling overnight.
  3. Brown the meatballs in batches at medium heat on the stovetop. Leave plenty of room around each meatball so that you can easily rotate with a spoon to brown on all sides. Brown meatballs for about 1 minute per side. Remove them and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  4. Finish cooking meatballs in sauce — about 10 minutes.

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