Recipes
A bowl of potatoes and Swedish meatballs on a table
Back
Share
Organic Valley Logo
Share your finished recipe with #OVRECIPES

Eggnog 'Swedish' Meatballs

25 MIN PREP
40 MIN COOK
1 HR 5 MIN TOTAL
6 (about 36 meatballs total) servings
Ingredients
Yellow Onions
¾ cup diced onion
Yellow Onions
A head of garlic with a clove on the side.
3 garlic cloves
A head of garlic with a clove on the side.
1 cup panko breadcrumbs
½ cup Organic Valley Parmesan cheese
½ cup Organic Valley Reduced Fat Eggnog
2 large Organic Valley Eggs
Two nutmegs with ground nutmeg on the side.
1 teaspoon nutmeg
Two nutmegs with ground nutmeg on the side.
A small bunch of thyme.
1 tablespoon thyme
A small bunch of thyme.
ground beef
1 pound Organic Prairie Ground Beef
1 pound Organic Prairie Ground Pork
1 pound Organic Prairie Ground Pork
A small bowl of salt.
Salt and pepper to taste
A small bowl of salt.

Directions

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).
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.
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.
Finish cooking meatballs in sauce — about 10 minutes.
© Organic Valley 2024. All rights reserved.
Related Recipe

Creamy White Sauce

Make it
Product used in this recipe