These Swedish meatballs offer a comforting balance of savory veal and aromatic fresh dill, enveloped in a luxurious, velvety cream sauce. The dish features tender, bite-sized meatballs made with ground veal, fresh white breadcrumbs, and a hint of minced onion for depth. Simmered in a blend of half-and-half and whipping cream, the sauce achieves a perfect consistency that clings to every bite. This recipe is ideal for a cozy weeknight dinner or a festive holiday gathering. It pairs beautifully with buttery egg noodles, mashed potatoes, or lingonberry jam for a traditional Scandinavian experience. Simple to prepare yet elegant enough for guests, this dish brings authentic home-style flavor to your table.
Swedish Meatballs With Creamy Dill Sauce
Description
These Swedish meatballs offer a comforting balance of savory veal and aromatic fresh dill, enveloped in a luxurious, velvety cream sauce. The dish features tender, bite-sized meatballs made with ground veal, fresh white breadcrumbs, and a hint of minced onion for depth. Simmered in a blend of half-and-half and whipping cream, the sauce achieves a perfect consistency that clings to every bite. This recipe is ideal for a cozy weeknight dinner or a festive holiday gathering. It pairs beautifully with buttery egg noodles, mashed potatoes, or lingonberry jam for a traditional Scandinavian experience. Simple to prepare yet elegant enough for guests, this dish brings authentic home-style flavor to your table.Ingredients
Directions
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Line a baking pan with waxed paper and set aside.
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In a large bowl, combine the ground veal, fresh white breadcrumbs, minced onion, egg white, and 1-1/2 tablespoons of the minced fresh dill.
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Mix the ingredients thoroughly until just combined and well blended.
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Shape the veal mixture into approximately 16 small, uniform balls.
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Place the formed meatballs on the prepared baking pan.
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Heat the vegetable oil in a medium nonstick skillet over medium heat.
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Add the meatballs to the skillet in a single layer.
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Cook the meatballs, turning them frequently, until they are browned on all sides and cooked through, about 12 minutes.
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Pour the half and half and whipping cream into the skillet with the cooked meatballs.
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Add the remaining 1/2 tablespoon of minced dill to the sauce.
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Stir gently until the sauce is slightly thickened, scraping up any browned bits from the bottom of the pan, about 3 minutes.
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Season the sauce with salt and black pepper to taste.
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Serve the meatballs immediately, spooning the creamy dill sauce over them.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 444.5kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 4.5g23%
- Cholesterol 162.0mg54%
- Sodium 268.7mg12%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 1.9g8%
- Sugars 1.0g
- Protein 57.2g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The meatballs can be prepared up to 1 day in advance. Cover the pan and refrigerate before cooking.
Substitutions: If you do not have ground veal, you can use ground pork or a mixture of ground beef and pork for a heartier flavor.
Serving Suggestion: Serve with buttered egg noodles, mashed potatoes, or steamed green beans. A side of lingonberry jam adds a traditional tart contrast to the rich sauce.
