Swedish meatballs with creamy dill sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ground veal |
| ⅓ | cup | Fresh white breadcrumbs |
| ⅓ | cup | Onion; minced |
| 1 | Egg white | |
| 2 | tablespoons | Fresh dill; minced |
| <<<or>>> | ||
| 2 | teaspoons | Vegetable oil |
| ⅓ | cup | Half and half |
| ¼ | cup | Whipping cream |
Directions
Recipe by: Bon Appetit December 1993 Preparation Time: 0:30 Line small baking pan with waxed paper. Combine veal, breadcrumbs, onion, egg white and 1-½ tablespoons dill in large bowl and blend well. Shape veal mixture into about 16 balls and place on prepared pan. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in medium nonstick skillet over medium heat. Add meatballs to skillet; cook until brown and cooked through, turning frequently, about 12 minutes.
Add half and half, whipping cream and ½ tablespoon dill to skillet; stir until sauce is slightly thickened, scraping up any browned bits, about 3 minutes. Season with salt and pepper. mm n wrenn
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