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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 to 8 servings
Ingredients
- DILL SAUCE:
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 10 1/2 packages beef broth
- 1/2 cup light cream
- - salt and pepper to taste
- 1 to 2 teaspoons chopped fresh dill, if possible
- MEATBALLS:
- 5 slices rusk (round toasts)
- 1/2 cup milk
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, grated
- 1/8 teaspoon nutmeg
- 2 pounds equal amounts of ground beef, pork and veal (meat loaf mixture)
How To Make dill sauce for swedish meatballs and other stuff
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Step 1Dill 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.
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Step 2Meatballs: 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 .
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Step 3Roll 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.
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Step 4Bake ,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).
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Step 5Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.
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