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Swedish Meatballs With Dill

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  Eggs 2 , lightly beaten
  Milk 1 Cup (16 tbs)
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Medium ground beef 1 Pound
  Ground pork 1⁄4 Pound
  Salt 1 Teaspoon
  Dried dill 3⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Nutmeg 1 Pinch
  Ground cardamom 1 Pinch
  All purpose flour 3 Tablespoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Beef stock 1 Cup (16 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Fresh dill sprigs 3

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.

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Swedish Meatballs With Dill Recipe