Swedish Meatballs in Dill Sauce

Swedish Meatballs in Dill Sauce

A double dose of dill and a  little ground clove in these tendermeatballs  deliver a taste  of Scandinavia.



      • 2/3 cup fine  dried breadcrumbs
      • 1 stick (8  tablespoons) unsalted butter
      • 1 1/2 pounds ground chuck
      • 1 pound ground pork
      • 1 teaspoon dried dill
      • 1 1/2 teaspoons salt
      • 1/4 cup chopped fresh dill


Soak crumbs in 1 cup cream in a medium bowl until thick. Meanwhile, cook  onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally,  until softened, about 6 minutes, then stir into crumb mixture. Add meats,  dill, cloves, 1 1/2 teaspoons salt and 1 teaspoon pepper and combine well with  your hands. Form mixture into 1 1/4-inch meatballs.

Preheat oven to 350F with rack in middle.

Heat oil in skillet over medium-high heat until hot, then brown  meatballs in 5 batches, shaking skillet to maintain shape, and transfer as  browned to a 3- to 4-qt baking  dish. Add 3/4 cup water to skillet and boil,  stirring up brown bits, until reduced to about 1/2 cup. Add remaining 1/2 cup  cream and 5 tablespoons butter and stir until butter is just melted. Remove from  heat, then stir in fresh dill and pour over meatballs. Bake until meatballs are  no longer pink within, 8 to 10 minutes.

Make ahead: Meatballs can be made 3 days ahead, without fresh dill, and  chilled (covered) once cooled. Just before serving, spread meatballs out in a  large baking dish, then stir in fresh dill and heat in a 350F oven until heated  through, about 8 minutes.

Read more: http://www.kitchendaily.com/recipe/swedish-meatballs-in-dill-sauce-150032/#ixzz1h5uqL8FY

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