Cardamom Balls Recipes

CARDAMOM BALLS

Steps:

• In a large bowl of an electric mixer cream butter and sugar together until llight.
• Add egg, beating until thick. Stir in cream.
• In a seperate bowl sift together dry ingredients (flour - salt) and then add the cardamom to sifted ingredients.
• Add dry ingredients to wet ingredients, mixing until stiff dough forms.
• Chill dough.
• Shape chilled dough into balls (1 inch) and arrange on lightly greased baking sheet.
• Bake at 375 degrees F for 10-12 minutes or until golden.

CARDAMOM BALLS

Steps:

• Heat oven to 375.
• Cream shortening and sugar.
• Add honey, vanilla and egg, beat until lighter in color.
• Sift flour, salt, soda, and spices.
• Add dry to the shortening mixture blending well.
• Form into balls one inch across.
• Bake on a lightly greased cookie sheet and bake for 9 minutes. I use a dark baking sheet and that helps them keep their shape better.

SWEDISH CARDAMOM MEATBALLS

Steps:

• In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.

SWEDISH CARDAMOM MEATBALLS

Steps:

• Soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. Add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. Mix well and roll into 1-1/2" meatballs. It helps to wet your hands as you roll.
• Saute meatballs in 1/4 cup butter approximately 20 minutes. Remove browned meatballs and set aside.
• In same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes.
• Add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. Briefly cook over high heat.
• Add cream, gravy maker and all other spices and bring to a simmer.
• Make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken.
• If you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. Otherwise, cool and refrigerate sauce & meatballs, either together or separately. (I do this separately, as I often freeze the meatballs without the sauce.).
• Combine all ingredients for the lingonberry sauce and mix well.
• Serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip.