Dill Sauce for Swedish Meatballs and other stuff

Pat Duran

By
@kitchenChatter

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


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Rating:

Comments:

Serves:

6 to 8 servings

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: Swedish