Dill Sauce for Swedish Meatballs and other stuff

Pat Duran


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


★★★★☆ 2 votes

6 to 8 servings
15 Min
25 Min



  • 3 Tbsp
  • 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

  • 5 slice
    rusk (round toasts)
  • 1/2 c
  • 1 large
    egg, beaten
  • 1 tsp
  • 1/4 tsp
  • 1 medium
    onion, grated
  • 1/8 tsp
  • 2 lb
    equal amounts of ground beef, pork and veal (meat loaf mixture)

How to Make Dill Sauce for Swedish Meatballs and other stuff


  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.

Printable Recipe Card

About Dill Sauce for Swedish Meatballs and other stuff

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

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