Ingredients
- 1 ⅛ pound ground beef
- ¾ pound ground pork, not flavored sausage
- ¾ cup fresh white bread crumbs
- ¾ cup onion, finely chop
- 1 ½ large egg
- 3 tablespoons fresh dill, minced
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 3 tablespoons butter, unsalted
- 1 ½ cup chicken stock
- 1 cup heavy whipping cream
Directions
1. In a large bowl, combine the beef and pork, bread crumbs, onion, egg, half the dill and salt and pepper. Blend thoroughly with your fingers. Shape into 24 to 30 meatballs, each about 1 inch in diameter. |
2. In a large skillet, heat the butter. Add the meatballs and cook over medium heat, turning frequently, until lightly browned all over and no longer pink within, about 10 minutes. |
3. Push the meatballs to one side of the pan and add the chicken stock. Raise the heat to high, and cook, stirring up any browned bits, until reduced by about half, 2 to 3 minutes. Push the meatballs back toward the center of the pan. Add the cream and remaining dill and continue to boil until the sauce is slightly reduced and thickened, another 2 minutes or so. Season to taste. |
4. This dish can be made up to 1 hour ahead and set aside at a cool room temperature. Reheat gently before serving. |
Swedish Meatballs in Dill Cream Sauce. To import, drag image to your MacGourmet recipe box.