SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
MEATBALLS IN DILL CREAM SAUCE
My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 main-dish servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.
Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
SWEDISH DILL MEATBALLS
The allspice and nutmeg-plus a hint of dill-are what give these tender meatballs their special old-world flavor.-Kathy Ringel, Saline, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.
Nutrition Facts : Calories 457 calories, Fat 34g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 824mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
DANISH MEATBALLS WITH CREAMY DILL SAUCE
I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!
Provided by Kaarin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- (I use my kitchenaid).
- With moistened hands (this will be sticky), shape into 1 inch balls.
- Roll the meatballs in bread crumbs until well coated.
- Arrange in a single layer on shallow baking pans.
- Drizzle melted butter over the meatballs.
- Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
- Meanwhile, make the sauce:.
- Melt butter in a large saucepan over low heat.
- Whisk in the flour till smooth.
- Gradually stir in the chicken broth.
- Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
- Place meatballs in a serving dish and cover with the sauce.
- Serve over egg noodles.
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE
Categories Milk/Cream Mustard Sauté Veal Carrot Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
- Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
- Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
- Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.
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