Scandinavian Meatballs With Dill Sauce Food

SWEDISH MEATBALLS WITH DILL SAUCE

Steps:

• Place beef, salt, onion, parsley and pepper in a large bowl. Using your hands, knead the mixture until well combined. Divide into 20 bite-sized meatballs.
• Heat oil in a large frying pan set over medium-high heat. Add meatballs and fry for 2 minutes on one side before reducing the heat to medium and turning meatballs to brown on the other side.
• Add mushrooms and cook for a further minute, before adding stock, cream, pepper and salt.
• Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Mix water with arrowroot and stir through the sauce to thicken. Turn off heat and stir through dill.
• Meanwhile, place buckwheat in a saucepan and cover with water. Bring to a boil, then lower heat and cook, stirring occasionally, for 10-15 minutes, or until buckwheat is soft but not mushy. Turn off heat and drain any excess water.
• To serve, divide buckwheat between serving bowls and top with meatballs and sauce.

DANISH MEATBALLS WITH CREAMY DILL SAUCE

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.

DANISH MEATBALLS WITH DILL SAUCE

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.

SWEDISH DILL MEATBALLS

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.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

SWEDISH-STYLE SAUSAGE MEATBALLS

Steps:

• Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.
• Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.

SCANDINAVIAN MEATBALLS

Steps:

• For Meatballs;.
• Soak breadcrumbs in milk in medium bowl for 10 minutes.
• Mix in onion, eggs and seasonings.
• Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
• Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
• Place in baking pan;refrigerate until firm.
• Melt butter in large heavy skillet over medium-high heat.
• Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
• Drain on paper towels; reserve drippings in skillet.
• Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
• For Gravy:.
• Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
• Add onion and cook over medium-low heat until tender, about 8 minutes.
• Add flour and stir 2 minutes.
• Gradually mix in consomme and cream.
• Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
• Strain over meatballs.
• (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
• Preheat oven to 275 degrees.
• Bake casserole until meatballs are heated through, about 45 minutes; serve hot.

SCANDI MEATBALLS

Steps:

• Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
• Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

CLASSIC SWEDISH MEATBALLS

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

SWEDISH MEATBALLS IN DILL SAUCE

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.

MEATBALLS IN DILL CREAM SAUCE

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.