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Rach gifted culinary team member Sarah Rhodes—nicknamed "Viking" on staff, thanks to her Viking heritage and Swedish roots—a can of Cougar Viking Cheese from Washington State University Creamery and these delicious stuffed Swedish meatballs were born. You can order this creamy, mild cheese here (just keep in mind that until further notice, coldpack shipping is required to all states)—or use Monterey Jack cheese.
Try pairing it with Sarah's refreshing Cucumber-Dill Salad or Katie Lee's mashed potatoes for a heartier meal. Looking for a more traditional version? Get Rach's Swedish Meatballs Over Egg Noodles here.
Ingredients
- 2 tablespoons olive oil, for baking sheet
- 1 cup breadcrumbs
- ½ cup club soda
- 1 pound ground beef
- ½ pound ground pork
- ½ small onion, grated or finely minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Generous ¼ teaspoon white pepper
- Few grates nutmeg
- 2 teaspoons Dijon mustard
- 1 egg
- 6 to 8 ounces Cougar Viking Cheese or Monterey Jack cheese, cut into ½-inch cubes
- Lingonberry jam, for serving
- Swedish mustard or spicy brown mustard, for serving
- Cucumber-Dill Salad, for serving
Yield
Serves: 6
Preparation
Preheat oven to 400˚F.
Line a baking sheet with parchment paper and grease with olive oil.
In a large mixing bowl, combine breadcrumbs and club soda for a consistency resembling wet sand. Add beef, pork, onion, salt, garlic powder, pepper, nutmeg, mustard and egg, and, using your hands, gently mix the ingredients until just combined; do not overmix.
Using your hands, a spoon, or an ice cream scoop, measure about ¼ cup meatball mixture in the palm of one hand and form a patty. Place a cube of cheese in the center of the patty and fold to enclose completely. Roll to form a meatball and transfer to the prepared baking sheet. Repeat with remaining meatball mixture.
Bake until cooked through and golden brown, about 20 minutes.
Serve with lingonberry jam, Swedish mustard, and cucumber salad.