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Swedish 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

In a large bowl, combine eggs, milk, bread crumbs and seasonings; set

2 of 2

Swedish Meatballs (continued)

Directions (continued)

aside. In a skillet, saute onion in butter until soft; add egg to
mixture. Add beef and ground pork; mix well. Cover and refrigerate
for 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, at 350
° for 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 longer,
stirring occasionally. Pour sauce over meatballs.
Bake, uncovered, at 350° for 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.