MEATBALLS IN DILL CREAM SAUCE
My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 main-dish servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
POLISH VEAL BALLS WITH DILL
Make and share this Polish Veal Balls With Dill recipe from Food.com.
Provided by mommymakeit4u
Categories Veal
Time 40m
Yield 1 batch meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- mix the bread with the onions, egg and meat thoroughly. Add salt and pepper.
- Form small balls for the mixture and roll them in flour. Brown in hot butter on all sides.
- Pour broth over veal balls, cover and simmer for about 20 minutes. Remove to a warm serving platter.
- Add the rest of the flour to the pan drippings, and bring to a boil. Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.
Nutrition Facts : Calories 339.5, Fat 19.5, SaturatedFat 9.8, Cholesterol 166.1, Sodium 459.8, Carbohydrate 13, Fiber 0.7, Sugar 2.2, Protein 26.6
VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE
Categories Milk/Cream Mustard Sauté Veal Carrot Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
- Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
- Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
- Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.
MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the veal in a mixing bowl.
- Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
- Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
- Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
- Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
- Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
- Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 21 grams, Sodium 796 milligrams, Sugar 5 grams, TransFat 0 grams
SUMMER SQUASH WITH DILL
Very easy, very tasty. Good even for those who are a little afraid of squash. I made this up when we "inherited" tons of squash from a friend who gardens.
Provided by Laura Meehan
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
- Heat a sauté pan over medium-high heat; spray with cooking spray.
- Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
- Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.
Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
VEAL WITH DILL SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a heavy three-quart casserole. Add the veal and sear it until it is lightly browned. Remove the veal from the pan.
- Add the shallots and garlic and cook over low heat until they are soft but not brown. Add the wine and stock and cook over high heat, scraping the pan. Cook until the liquid is reduced by about half.
- Return the veal to the pan, season with salt and pepper and baste with the pan juices. Stir in the cream and half the dill. Cover and simmer for about one hour, until the veal is fork tender. If, toward the end of cooking, too much of the liquid in the pan has evaporated, add a little more stock or wine.
- Check seasonings again and stir in the remaining dill and the lemon juice. Serve at once.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams
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