Best Dill Meatballs Recipes

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SWEDISH MEATBALLS WITH CREAMY DILL SAUCE



Swedish Meatballs with Creamy Dill Sauce image

There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h

Yield 6

Number Of Ingredients 21

cooking spray
1 cup fresh bread crumbs
¾ cup milk
1 pound lean ground beef
½ pound lean ground pork
½ cup finely chopped onion
½ cup finely chopped fresh parsley
¼ cup finely chopped celery
1 large egg, lightly beaten
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup reduced-fat sour cream
3 tablespoons chopped fresh dill
¼ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
  • Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
  • While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
  • Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g

DANISH MEATBALLS WITH DILL SAUCE



Danish Meatballs with Dill Sauce image

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Provided by MPFEIFFER

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h10m

Yield 12

Number Of Ingredients 14

1 pound ground beef
½ pound ground pork
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry bread crumbs
1 cup butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups sour cream
¼ cup chopped fresh dill

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
  • Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
  • Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
  • Place meatballs in a chafing dish and cover with the sauce to serve.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g

MEATBALLS IN DILL CREAM SAUCE



Meatballs in Dill Cream Sauce image

My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 main-dish servings.

Number Of Ingredients 17

8 ounces lean ground beef (90% lean)
8 ounces lean ground pork
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1-1/2 cups fresh bread crumbs
1/2 cup water
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups beef broth
2 tablespoons snipped fresh dill or 1 teaspoon dill weed
1/2 cup half-and-half cream
Cooked buttered wide egg noodles, optional

Steps:

  • In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

DANISH MEATBALLS WITH CREAMY DILL SAUCE



Danish Meatballs With Creamy Dill Sauce image

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Provided by Kaarin

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground venison or 1 1/2 lbs ground beef
1/2 lb ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
2 cups dry breadcrumbs
1/2 cup melted butter
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 teaspoons dried dill weed
1/2 teaspoon allspice
salt, to taste
pepper, to taste
paprika

Steps:

  • In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
  • (I use my kitchenaid).
  • With moistened hands (this will be sticky), shape into 1 inch balls.
  • Roll the meatballs in bread crumbs until well coated.
  • Arrange in a single layer on shallow baking pans.
  • Drizzle melted butter over the meatballs.
  • Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
  • Meanwhile, make the sauce:.
  • Melt butter in a large saucepan over low heat.
  • Whisk in the flour till smooth.
  • Gradually stir in the chicken broth.
  • Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
  • Place meatballs in a serving dish and cover with the sauce.
  • Serve over egg noodles.

SWEDISH DILL MEATBALLS



Swedish Dill Meatballs image

The allspice and nutmeg-plus a hint of dill-are what give these tender meatballs their special old-world flavor.-Kathy Ringel, Saline, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 21

2 large eggs, beaten
1/2 cup whole 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
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

Steps:

  • 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.

Nutrition Facts : Calories 457 calories, Fat 34g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 824mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

GERMAN MEATBALLS WITH CREAM DILL GRAVY



German Meatballs With Cream Dill Gravy image

Make and share this German Meatballs With Cream Dill Gravy recipe from Food.com.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground round
1 cup soft breadcrumbs (2 slices)
1/3 cup water
1/4 cup minced green onion
1 egg
2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons flour
2 cups milk
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

  • Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
  • Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
  • Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
  • Remove from heat; gradually stir in milk until smooth.
  • Return to heat; cook until thickened, stirring constantly.
  • Stir in dill and the remaining 1/2 teaspoon salt.
  • Spoon over meatballs.
  • Serve with hot buttered noodles, if you wish.

Nutrition Facts : Calories 455.7, Fat 34.5, SaturatedFat 15.7, Cholesterol 147.5, Sodium 1009.3, Carbohydrate 10.9, Fiber 0.4, Sugar 0.5, Protein 24.3

DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF



Dill Sauce for Swedish Meatballs and other stuff image

This recipe is from the Chicago Tribune 1949. I love this sauce on my mashed potatoes or noodles too.

Provided by Pat Duran

Categories     Gravies

Time 40m

Number Of Ingredients 16

DILL SAUCE:
3 Tbsp butter
1/4 c all purpose flour
10 1/2 pkg beef broth
1/2 c light cream
salt and pepper to taste
1 to 2 tsp chopped fresh dill, if possible
MEATBALLS:
5 slice rusk (round toasts)
1/2 c milk
1 large egg, beaten
1 tsp salt
1/4 tsp pepper
1 medium onion, grated
1/8 tsp nutmeg
2 lb equal amounts of ground beef, pork and veal (meat loaf mixture)

Steps:

  • 1. Dill Sauce: Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
  • 2. Meatballs: Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften. Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
  • 3. Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
  • 4. Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
  • 5. Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.

MEATBALLS IN CREAMY DILL SAUCE



MEATBALLS IN CREAMY DILL SAUCE image

Categories     Beef     Sauté     Dinner

Number Of Ingredients 14

1 pound lean ground beef
1 egg
1/3 cup bread crumbs
1/4 cup fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, thinly sliced
2 cups reduced-sodium beef broth
2 tablespoons all-purpose flour
1 4 ounce can sliced mushrooms, drained
1/4 cup reduced-fat sour cream
2 tablespoons snipped fresh dill
6 ounces egg noodles, cooked following pkg directions
Steamed broccoli (optional)

Steps:

  • 1. In a large bowl, combine ground beef, egg, bread crumbs, milk and 1/4 tsp each of the salt and pepper. Form into 16 meatballs. 2. Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining 1/4 tsp each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160 degrees . Stir in sour cream and dill off heat. 3. Serve with noodles and, if desired, steamed broccoli.

DANISH MEATBALLS WITH CREAMY DILL SAUCE



DANISH MEATBALLS WITH CREAMY DILL SAUCE image

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

3/4 lbs ground beef
3/4 lbs ground buffalo
1/2 lb ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
2 cups dry breadcrumbs
1/2 cup melted butter
Creamy Dill Sauce
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 teaspoons dried dill weed
1/2 teaspoon allspice
salt, to taste
pepper, to taste
paprika

Steps:

  • Directions: 1. In a large bowl mix the meat, salt, pepper, eggs, onion and cream. 2. With moistened hands (this will be sticky), shape into 1 inch balls. 3. Roll the meatballs in bread crumbs until well coated. 4. Arrange in a single layer on shallow baking pans. 5. Drizzle melted butter over the meatballs. 6. Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes. 7. Meanwhile, make the sauce: 8. Melt butter in a large saucepan over low heat. 9. Whisk in the flour till smooth. 10. Gradually stir in the chicken broth. 11. Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings. 12. Place meatballs in a serving dish and cover with the sauce. 13. Serve over egg noodles.

MEATBALLS IN DILL CREAM SAUCE



Meatballs in Dill Cream Sauce image

This recipe was submitted by Mildred Sherrer of Bay City Tx. I found it in a Taste of Country magazine. I thank her for it because it's amazing!!

Provided by Sandra Allen

Categories     Meat Appetizers

Time 50m

Number Of Ingredients 13

8 oz ground beef
8 oz ground pork
1 small onion
1/2 tsp each salt and pepper
1/4 tsp each dried thyme, marjoram and nutmeg
1 1/2 c fresh bread crumbs
1/2 c water
2 Tbsp butter
2 Tbsp all purpose flour
1 1/2 c beef broth
2 Tbsp fresh snipped dill or dill weed
1/2 c half and half
Options 8 oz egg noodles cooked and drained.

Steps:

  • 1. In a bowl, mix your beef and pork with the onion, seasonings, bread crumbs and water.
  • 2. Mix well and roll into balls.
  • 3. Place on a baking or cookie sheet. I had an oblong cake pan and it was perfect. Bake at 400 for 20-25 min. The original recipe called for a rack over a baking pan to catch the drippings. I didn't have one so I used a colander to drain off the excess fat.
  • 4. While they are baking, in a large skillet mix the butter, flour and make a rue. Add the broth, dill and half and half. Mix to make a sauce and let stand til thicken.
  • 5. Once the meat is cooked and drained, add to the sauce and mix well.
  • 6. OPTIONS: You can serve these warm with wooden picks as appetizers, or over noodles for a casserole.

SWEDISH MEATBALLS IN DILL SAUCE



SWEDISH MEATBALLS IN DILL SAUCE image

Categories     Beef

Number Of Ingredients 13

2/3 cup fine dried breadcrumbs
1 1/2 cups heavy cream
1 cup chopped onion
1 stick (8 tablespoons) unsalted butter
1 1/2 pounds ground chuck
1 pound ground pork
1 teaspoon dried dill
1/4 teaspoon ground cloves
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup vegetable oil
3/4 cup water
1/4 cup chopped fresh dill

Steps:

  • 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.

LEMON-DILL MEATBALLS IN A TOMATO-CREAM SAUCE



LEMON-DILL MEATBALLS IN A TOMATO-CREAM SAUCE image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 17

Sauce
3/4 cup chopped onion
2 cloves garlic, minced
2 Tbls butter
2 cans Italian-style stewed tomatoes (14 1/2 oz each)
1 Tbls fresh dill
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup heavy cream
Meatballs
1 beaten egg
1/2 cup soft bread crumbs
2 Tbls finely chopped onion
1 1/2 tsp finely shredded lemon peel
12 oz meatloaf/meatball mix (mix of beef, pork & veal)
2 Tbls cooking oil

Steps:

  • Sauce 1) In a medium saucepan cook the onion and garlic in hot butter until onion is tender but not brown. 2) Stir in undrained tomatoes, dill, sugar, salt & pepper. 3) Bring to boiling and reduce heat. 4) Simmer, uncovered for 30-35 minutes or to desired consistency, stirring occasionally. Meatballs 1) Combine egg, breadcrumbs, onion and lemon peel. 2) Add meat and mix well. Shape meat mixture into equal sized meatballs. 3) In a large skillet, cook meatballs in hot oil for 8-10 minutes or till no pink remains. 4) Drain well. Complete Meal 1) Stir meatballs into sauce. 2) Slowly add heavy cream to the sauce-meatball mixture, stirring constantly. 3) Cook and stir for about 2 minutes or until heated through. 4) Serve over hot cooked pasta.

SCANDINAVIAN MEATBALLS WITH DILL SAUCE



Scandinavian Meatballs with Dill Sauce image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8-10 servings.

Number Of Ingredients 17

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 beef
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

Steps:

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

Nutrition Facts :

DILL MEATBALLS



Dill Meatballs image

Make and share this Dill Meatballs recipe from Food.com.

Provided by Toby Jermain

Categories     Meat

Time 50m

Yield 60 appetizer meatballs, 5-6 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
1 cup uncooked rolled oats
1 medium onion, finely minced
1 tablespoon finely minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 egg
3 teaspoons dried dill weed, lightly crushed
3 tablespoons extra virgin olive oil
1 cup beef stock or 1 cup bouillon
1 teaspoon Kitchen Bouquet, gravy enrichener
1 cup sour cream
hot cooked rice or noodles, as accompaniment (optional)

Steps:

  • Mix together first 7 ingredients (through eggs), plus half of dill weed.
  • Shape into 1" meatballs.
  • Cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain.
  • Drain excess oil from skillet, leaving browned bits in pan.
  • Stir in stock and Kitchen Bouquet.
  • Heat to boiling, scraping the bottom of the pan.
  • Return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes.
  • Stir in sour cream and remaining dill, and heat thoroughly.
  • Serve over rice or noodles, or individually as hors d'oeuvres.

Nutrition Facts : Calories 583.4, Fat 38.1, SaturatedFat 15, Cholesterol 180.5, Sodium 782.8, Carbohydrate 16.2, Fiber 2.1, Sugar 1.4, Protein 42.6

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