Swedish meatballs in dill sauce

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Finely minced onion
1 tablespoon Butter
¼ cup Milk
1 Egg - beaten
½ cup Fine cracker crumbs
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Nutmeg
1 pounds Gr. beef
¼ pounds Gr. pork
¼ pounds Gr. veal (I omit and use 1/2 lb. gr. pork)
⅓ cup Butter or margerine
¼ cup Butter
¼ cup Flour
2 cups Beef broth
½ cup Light cream
1 teaspoon Fresh dill -or-
¼ teaspoon Dried dill
½ teaspoon Salt
¼ teaspoon White pepper

Directions

From: Sue Schafer <Shilobill@...> Date: Sat, 17 Aug 1996 21:23:51 -0400 This recipe comes from a cookbook published years ago. It contains mostly celebrity recipes that were prepared on the Mike Douglas talk show. I believe this one came from Mike's mother-in-law and it is great.

Saute onion in 1 Tb. butter until transparent. Set aside. Combine milk and egg. Add cracker crumbs and seasonings - set aside until crumbs absorb liquid. Add meat and onions. Mix gently but well. Shape into l inch balls. Saute in ⅓ Cup butter until well browned, turning as necessary.

Remove meatballs from pan and discard drippings. In same pan melt ¼ Cup butter. Add flour, stirring constantly - cook over low heat a few minutes.

Add remaining ingredients, cook and stir until thickened. Add meatballs and simmer 10 minutes, turning several times. Serve with buttered egg noodles.

Serves 8.

EAT-L Digest 16 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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