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Swedish Dill Meatballs

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
10-12 ServingsPrep: 20 min. + chilling Bake: 1 hour

Ingredients

  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 cup dry bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons dill weed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 2 pounds ground beef
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  • 1/2 pound ground pork
  • SAUCE:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 pint heavy whipping cream
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh dill sprigs, optional

Directions

  • Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread
© Taste of Home 2013

2 of 2

Swedish Dill Meatballs (continued)

Directions (continued)

  • crumbs and seasonings; set aside. In a skillet, saute onion in
  • butter until soft; add egg to mixture. Add beef and ground pork; mix
  • well. Cover and refrigerate 1 hour.
  • 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. Yield: 10-12 servings.
Nutrition Facts: 1 serving (4 ounces) equals 457 calories, 34 g fat (18 g saturated fat), 169 mg cholesterol, 824 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.
© Taste of Home 2013