Best Dill Sauce For Swedish Meatballs And Other Stuff Recipes
SWEDISH MEATBALLS
Make and share this Swedish Meatballs recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
- Shape into 36 meatballs, then flatten each slightly.
- Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
- When cooked through, remove with a slotted spoon and set aside.
- Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
- Cook, stirring constantly, until the gravy thickens.
- Place the meatballs in the gravy and simmer 10-15 minutes on low.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 638.9, Fat 42.1, SaturatedFat 19.5, Cholesterol 260.7, Sodium 1644.9, Carbohydrate 23.7, Fiber 2.4, Sugar 2.6, Protein 39.9
EASY SWEDISH MEATBALL SAUCE
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.
Provided by Mary B
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g
DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF
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
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.
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