Swedish 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.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

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.

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 MEATBALLS

Steps:

• Sauce and meatballs, part 1: Start the sauce by adding beef stock to a saucepan over medium-high heat; boil, uncovered, until reduced by half, 15 minutes. Meanwhile, prepare the meatballs: In a medium bowl, whisk together bread crumbs, milk, allspice, salt, and mustard. Add the egg and whisk again. Allow liquid to absorb into the breadcrumbs, 10 minutes.
• Meatballs, part 2: Line a rimmed baking sheet with parchment paper. Place beef and pork in a large bowl (or just beef, if you aren't using pork); add the milk and breadcrumb mixture, and combine well with your hands. Roll into balls, about 1 ounce (2 tablespoons) each, and set aside on the baking sheet. (Use a cookie scoop to measure out the balls, if you wish.) Chill 45 minutes to one hour.
• Sauce, part 2: Add cream to the reduced beef stock. Leave over medium heat, uncovered, until reduced by ⅓, about 30 minutes. (Stay nearby to make sure the sauce doesn't boil over.)
• Potato purée: Add potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, 20 minutes. When potatoes are cooked, drain well; then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds. Run potatoes through a food mill or ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes. Set aside, uncovered, while making meatballs.(Note: Potato purée can be made a day ahead and stored in a covered container in the refrigerator. To reheat, add to pot with a splash of milk and stir over low heat until hot.)
• Sauce, part 3: When the cream has reduced by ⅓, finish the sauce by stirring in the lingonberry jam. Add salt to taste. (Chef Bengtsson suggests adding salt to all sauces after they have reduced.)
• Meatballs, part 3: Melt 3 tablespoons butter in a large nonstick skillet over high heat. When butter is foamy, add first batch of chilled meatballs in an even layer. Reduce heat slightly to medium-high and cook on all sides until browned on the outside but still slightly pink in the middle, about 5 minutes. Cook remaining meatballs in 1-2 more batches, adding more butter if necessary. If butter browns too fast or starts to burn, wipe out the pan and use fresh butter. (Meatballs can be made in advance up to this point and refrigerated for 5-6 days or frozen in zip-top bags for up to 2 weeks.)
• Assembly: Strain cream sauce into a bowl through a fine-mesh strainer to ensure smooth consistency. Place a big spoonful of potato purée on a plate, along with 6-8 meatballs and a dollop of lingonberry jam. Spoon cream sauce over the meatballs and garnish with chopped parsley. Serve immediately.

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.

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 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 MEATBALLS

Steps:

• In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
• In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
• Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
• To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
• Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE

Steps:

• Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
• So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
• Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
• Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
• Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
• Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
• Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
• When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
• After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
• Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
• Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
• When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
• Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
• Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.

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.

CREAMY SWEDISH MEATBALLS

Steps:

• Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
• Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.