The allspice and nutmeg—plus a hint of dill—are what give these tender meatballs their special old-world flavor.—Kathy Ringel, Saline, Michigan
- 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
- 1/2 pound ground pork
- 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
- Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour.
- Preheat oven to 350°. 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.
Originally published as Swedish Meatballs in Country Ground Beef 1993, p51
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