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Scandinavian Meatballs with Dill Sauce

 Scandinavian Meatballs with Dill Sauce
This recipe is handwritten in a cookbook that's used so often, I have to hold it together with rubber bands! The meatballs have appealing old-world flavor. —Linda Swanson, Riverside, Washington
8-10 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup shredded peeled apple
  • 1/2 cup chopped raisins
  • 1/2 cup cubed rye bread (1/4-inch cubes)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped almonds, optional
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds ground turkey or beef
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  • SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 2 teaspoons snipped fresh dill or 1/2 to 1 teaspoon dill weed
  • 1 cup (8 ounces) plain yogurt
  • 1 can (8 ounces) sliced water chestnuts, drained

Directions

  • In a large bowl, combine the eggs, cream, apple, raisins, bread,
  • onions, almonds if desired, salt and pepper. Crumble meat over

2 of 2

Scandinavian Meatballs with Dill Sauce (continued)

Directions (continued)

  • mixture and mix well.
  • Shape into 2-in. balls. Place on a greased rack in a shallow baking
  • pan. Bake, uncovered, at 400° for 25-30 minutes or until meat is
  • no longer pink; drain.
  • Meanwhile, in a small saucepan, melt butter. Stir in flour until
  • smooth; gradually add the broth and dill. Bring to a boil over
  • medium heat; cook and stir for 2 minutes or until thickened. Remove
  • from the heat; stir in yogurt and water chestnuts. Serve with
  • meatballs. Yield: 8-10 servings.
Nutritional Facts: 1 serving (3 each) equals 388 calories, 27 g fat (14 g saturated fat), 150 mg cholesterol, 538 mg sodium, 16 g carbohydrate, 1 g fiber, 22 g protein.