Swedish Dill Meatballs
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour
YIELD: 12 servings.
The allspice and nutmeg—plus a hint of dill—are what give these tender meatballs their special old-world flavor.—Kathy Ringel, Saline, Michigan
Ingredients
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2 large eggs, beaten
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1/2 cup whole milk
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1 cup dry bread crumbs
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2 teaspoons salt
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1/2 teaspoon pepper
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1-1/2 teaspoons dill weed
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1/4 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1 cup chopped onion
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2 tablespoons butter
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2 pounds ground beef
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1/2 pound ground pork
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SAUCE:
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1/4 cup butter
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1/2 cup all-purpose flour
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2 cans (14-1/2 ounces each) beef broth
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1 pint heavy whipping cream
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1/2 teaspoon dill weed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Fresh dill sprigs, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.
Nutrition Facts
4 ounce-weight: 457 calories, 34g fat (18g saturated fat), 169mg cholesterol, 824mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 23g protein.
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