Swedish Meatballs With Creamy Dill Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Ground veal,
1/3 cup: Fresh white breadcrumbs,
1/3 cup: Onion, minced
1: Egg white,
2 tbsp: Fresh dill, minced
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2 tsp: Vegetable oil,
1/3 cup: Half and half,
1/4 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 1-1/2 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 1/2 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
Source from luhu.jp
baking pan with waxed paper. Combine veal, breadcrumbs, onion, egg
white and 1-1/2 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 1/2 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
Source from luhu.jp