Swedish Cardamom Meatballs over Orange Mashed Potatoes

After having made Swedish meatballs several weeks ago, when I happened upon this other Swedish meatball variation, I was all over it. While I’ve seen Swedish meatballs served over noodles or by themselves, I decided I wanted to serve them over my favorite mashed potatoes ever. Matt also loves these mashed potatoes which is surprising because he’s usually such a traditionalist with food. These orange mashed potatoes are sweeter than your average mashed potato with a hint of surprise.

The cardamom and the orange paired beautifully together.
It was a meal I wish I had more of.

Swedish Cardamom Meatballs


  • 2 cups bread crumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 egg
  • 1 cup chopped yellow onion
  • salt and pepper to taste
  • 1 tablespoon ground cardamom
  • 1 cup Brummel&Brown, divided
  • 6 cups sliced yellow onions
  • 1/2 cup sugar
  • salt and pepper to taste
  • 3 cups beef broth
  • 2 cups heavy cream
  • 3 tablespoons dry gravy maker mix
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup water
  • 3 tablespoons cornstarch


1. In a large mixing bowl soak the breadcrumbs in milk for 5 minutes. Mix in the meat, eggs, and chopped onion. Season with cardamom, salt, and pepper to taste.  Roll into 1 1/2 inch meatballs.

2. Saute the meatballs in 1/4 cup Brummel&Brown for about 20 minutes.

3. In a separate skillet saute the sliced onions with 1/4 cup Brummel&Brown and sugar, until caramelized about 10-15 minutes. Season with salt and pepper.

4. Remove the meatballs and onions from both pans and set on separate plates and set aside. Deglaze both pans with the remaining 1/2 cup of Brummel&Brown and beef broth. Cook over high for one minute and then combine the contents of both the pans into one.

5. Stir in the cream and caramelized onions into the pan. Season with gravy seasoning, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Mix the water and the cornstarch together and then stir into the sauce. Add meatballs and simmer approximately 20-30 minutes.

* serves 12
* A LOT of calories per serving 😉

Spiced Apple Coffee Cake

Here’s a random factoid about me: When I’m stressed I bake. This is a habit I developed during undergrad. Back then it worked out really well. I lived in this huge house that had seven of us in it. Half of the housemates were boys. I could bake something during a moment of stress, eat one piece of whatever it was I made, and then not have to worry about shoving the rest of the treat in my face. The boys that I lived with loved when I was stressed because it meant they could guarantee snacks. Sometimes I’d even come into the kitchen, feeling overwhelmed, and there’d be a cookbook already opened to a page of what someone in the house was desiring.

Like I said, it worked well for everyone. I graduated from college without going into a sugar coma.

Law school however is proving differently. Despite losing a great deal of weight, I am having a harder time resisting my goodies. I don’t want to feed them all to my boyfriend, because well.. He doesn’t really need them. I have contemplated bringing them in to work, but I don’t know why that hasn’t actually happened yet.

Anyway, one thing I’ve found is that if I bake something solely for breakfast and eat it only for breakfast, things are a little more in control.
This apple cake was absolutely delicious. I made it last all week by having a piece for breakfast. Despite it not getting eaten in the course of 24 hours, it stayed surprisingly moist.

My landlord has since brought me fresh pears over and this weekend I’m going to make a pear version of this cake. I’m also making brownies, but that’s a different story.

Spiced Apple Coffee Cake


for the cake..
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
3 apples, peeled, cored, and cut into cubes
2 tbsp apple cider vinegar
1/3 cup packed brown sugar
1 1/2 tsp ground cardamom
1 tsp ground cinnamon
8 tbsp unsalted butter, at room temperature
8 oz cream cheese, at room temperature
1 1/2 cups white sugar
1 tsp vanilla extract
2 eggs

for the glaze..
3/4 cup powdered sugar
3 tbsp sweetened condensed milk
1/2 tsp vanilla
1 tbsp water

1. In a medium bowl mix together the flour, baking powder, and salt. Set aside.

2. In another bowl combine the apples, the vinegar, the brown sugar, cardamom, and cinnamon. Toss to combine and set aside.

3. In a bowl of a stand mixer beat the butter, cream cheese, and sugar until creamy. Add the eggs, one at a time scraping down the sides of the bowl regularly. Add the flour in three additions and beat until smooth. Using a rubber spatula fold the apples into the batter. Spoon the batter into a springform pan that has been sprayed with Pam.

4. Bake in an oven set to 350 for 1 hour or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.

5. In a small bowl combine the ingredients for the glaze. Combine.

6. Remove the sides of the pan and place the cake on a wire rack with wax paper underneath. Drizzle the glaze on top of the cake and allow to cool to room temperature.