Scandinavian Meatballs with Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is handwritten in a cookbook that's used so often, I have to hold it together with rubber bands! The meatballs have appealing old-world flavor. Linda Swanson, Riverside, Washington Ingredients:
2 eggs |
1 cup heavy whipping cream |
1/2 cup shredded peeled apple |
1/2 cup chopped raisins |
1/2 cup cubed rye bread (1/4-inch cubes) |
1/4 cup thinly sliced green onions |
1/4 cup chopped almonds, optional |
1 teaspoon salt |
1 teaspoon pepper |
2 pounds ground beef |
sauce: |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups beef broth |
2 teaspoons snipped fresh dill or 1/2 to 1 teaspoon dill weed |
1 cup (8 ounces) plain yogurt |
1 can (8 ounces) sliced water chestnuts, drained |
Directions:
1. In a large bowl, combine the eggs, cream, apple, raisins, bread, onions, almonds if desired, salt and pepper. Crumble meat over mixture and mix well.
2. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 25-30 minutes or until meat is no longer pink; drain.
3. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth and dill. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in yogurt and water chestnuts. Serve with meatballs. Yield: 8-10 servings.
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