Swedish Dill Meatballs Recipes

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.

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.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

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.

CLASSIC SWEDISH MEATBALLS

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.