Best 3 Swedish Dill Meatballs Recipes
Swedish dill meatballs, also known as köttbullar, are a classic Swedish dish that is enjoyed by people all over the world. These meatballs are typically made with a combination of ground beef and pork, and are flavored with a variety of herbs and spices, including dill, allspice, and nutmeg. They are usually served with a creamy sauce, boiled potatoes, and lingonberry jam. The meatballs can be pan-fried, baked, or even grilled, and they make a great addition to any meal. With so many different variations of the recipe, you're sure to find a version that you'll love.
Here are our top 3 tried and tested recipes!
SWEDISH DILL MEATBALLS
The allspice and nutmeg-plus a hint of dill-are what give these tender meatballs their special old-world flavor.-Kathy Ringel, Saline, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.
Nutrition Facts : Calories 457 calories, Fat 34g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 824mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
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.
Provided by Pat Duran
Categories Gravies
Time 40m
Number Of Ingredients 16
Steps:
- 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.
SWEDISH MEATBALLS IN DILL SAUCE
Categories Beef
Number Of Ingredients 13
Steps:
- Soak crumbs in 1 cup cream in a medium bowl until thick. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture. Add meats, dill, cloves, 1 1/2 teaspoons salt and 1 teaspoon pepper and combine well with your hands. Form mixture into 1 1/4-inch meatballs. Preheat oven to 350F with rack in middle. Heat oil in skillet over medium-high heat until hot, then brown meatballs in 5 batches, shaking skillet to maintain shape, and transfer as browned to a 3- to 4-qt baking dish. Add 3/4 cup water to skillet and boil, stirring up brown bits, until reduced to about 1/2 cup. Add remaining 1/2 cup cream and 5 tablespoons butter and stir until butter is just melted. Remove from heat, then stir in fresh dill and pour over meatballs. Bake until meatballs are no longer pink within, 8 to 10 minutes. Make ahead: Meatballs can be made 3 days ahead, without fresh dill, and chilled (covered) once cooled. Just before serving, spread meatballs out in a large baking dish, then stir in fresh dill and heat in a 350F oven until heated through, about 8 minutes.
Tips:
- For authentic flavor and texture, use a combination of ground beef and pork. Ground lamb or veal can also be used.
- Soak the bread in milk or cream before adding it to the meatball mixture. This will help keep the meatballs moist and tender.
- Grate the onion finely. This will help distribute the onion flavor throughout the meatballs.
- Season the meatball mixture generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Use your hands to mix the meatball mixture. This will help ensure that the ingredients are evenly distributed.
- Roll the meatballs into small, round balls, about the size of a golf ball. Don't pack the meat too tightly, or the meatballs will be tough.
- Brown the meatballs in a skillet over medium heat. This will help seal in the flavor and prevent the meatballs from falling apart.
- Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld and the meatballs to become tender.
- Serve the meatballs with mashed potatoes, egg noodles, or rice. You can also serve them as an appetizer, with toothpicks.
Conclusion:
Swedish dill meatballs are a classic dish that is easy to make and always a crowd-pleaser. With their flavorful combination of beef, pork, and dill, these meatballs are sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy recipe, give Swedish dill meatballs a try!
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