Swedish Meatballs With Dill Recipe
Ingredients
| 2 eggs, lightly beaten | ||
| Milk | 1 Cup (16 tbs) | |
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| 1 lb medium ground beef | ||
| Ground pork | 1/4 Pound | |
| Salt | 1 Teaspoon | |
| Dried dill | 3/4 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Pinch nutmeg | ||
| Pinch ground cardamom | ||
| All purpose flour | 3 Tablespoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Beef Stock | 1 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs) | |
| Fresh dill sprigs | ||
Directions
1. In a large bowl, combine eggs, milk and bread crumbs.
2. In a skillet, heat 1 tbsp (15 ml) butter; add onions and saute 5 minutes until softened.
3. Add sauteed onions to crumb mixture along with ground beef, pork, salt, 1/4 tsp (1 ml) dill, allspice, nutmeg and cardamom; mix well.
4. Cover and chill 1 hour.
5. Preheat oven to 325°F (160°C).
6. Shape meat mixture into balls, each about 1-inch (2.5-cm) in diameter. Heat remaining butter and saute the meatballs, half of them at a time, until brown. Transfer to an 8-cup (2-1) casserole.
7. Remove skillet from heat; remove all but 2 tbsp (25 ml) drippings from pan. To drippings in skillet add flour, and pepper. Stir to make a smooth paste.
8. Gradually stir in beef stock; bring to a boil, reduce heat, stirring constantly about 3 minutes until smooth.
9. Stir in cream and remaining dill; pour sauce over meatballs.
10. Cover and bake for 30 minutes until bubbling.
Garnish with fresh dill sprigs.
2. In a skillet, heat 1 tbsp (15 ml) butter; add onions and saute 5 minutes until softened.
3. Add sauteed onions to crumb mixture along with ground beef, pork, salt, 1/4 tsp (1 ml) dill, allspice, nutmeg and cardamom; mix well.
4. Cover and chill 1 hour.
5. Preheat oven to 325°F (160°C).
6. Shape meat mixture into balls, each about 1-inch (2.5-cm) in diameter. Heat remaining butter and saute the meatballs, half of them at a time, until brown. Transfer to an 8-cup (2-1) casserole.
7. Remove skillet from heat; remove all but 2 tbsp (25 ml) drippings from pan. To drippings in skillet add flour, and pepper. Stir to make a smooth paste.
8. Gradually stir in beef stock; bring to a boil, reduce heat, stirring constantly about 3 minutes until smooth.
9. Stir in cream and remaining dill; pour sauce over meatballs.
10. Cover and bake for 30 minutes until bubbling.
Garnish with fresh dill sprigs.
Chef
