Scandinavian Meatballs With Dill Sauce Recipes

MEATBALLS IN DILL CREAM SAUCE

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.

DANISH MEATBALLS WITH DILL SAUCE

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.

SWEDISH DILL MEATBALLS

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.

DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF

Steps:

• 1. Dill Sauce: Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
• 2. Meatballs: Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften. Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
• 3. Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
• 4. Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
• 5. Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.