Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup chopped fresh dill
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
Special equipment needed:
- Large mixing bowl
- Skillet
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, salt, black pepper, nutmeg, allspice, and chopped dill. Mix well until all ingredients are fully incorporated.
2. Roll the mixture into small meatballs, about 1 inch in diameter.
3. Heat a skillet over medium-high heat and add butter. Once the butter is melted, add the meatballs and cook until browned on all sides, about 8-10 minutes.
4. Remove the meatballs from the skillet and set aside. In the same skillet, whisk in flour until it forms a paste. Gradually add beef broth, whisking constantly to prevent lumps from forming.
5. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
6. Add the sour cream and whisk until fully incorporated.
7. Return the meatballs to the skillet and coat them with the sauce. Simmer for an additional 5-7 minutes until the meatballs are fully cooked and the sauce has thickened.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking meatballs and simmering sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 12g
Protein: 22g
Sodium: 700mg
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Almond milk or soy milk can be used instead of regular milk.
- Fresh parsley or chives can be used instead of dill.
Variations:
- Add chopped onions or garlic to the meatball mixture for extra flavor.
- Use chicken broth instead of beef broth for a lighter sauce.
- Add a splash of Worcestershire sauce or soy sauce to the sauce for added depth of flavor.
Tips and tricks:
- Make sure to fully incorporate all ingredients into the meatball mixture to prevent them from falling apart while cooking.
- Use a cookie scoop or tablespoon to ensure that all meatballs are the same size.
- To prevent the sauce from curdling, make sure to whisk in the sour cream gradually and over low heat.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve Swedish meatballs with dill on a bed of egg noodles or mashed potatoes. Garnish with additional chopped dill.
Garnishes:
Chopped fresh dill
Pairings:
- Lingonberry jam or cranberry sauce
- Roasted vegetables, such as carrots or Brussels sprouts
- Crusty bread or rolls
Suggested side dishes:
- Egg noodles
- Mashed potatoes
- Roasted potatoes
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure that they are fully cooked.
- Store leftover meatballs in the refrigerator within 2 hours of cooking.
Food history:
Swedish meatballs are a traditional dish in Sweden, often served with lingonberry jam and mashed potatoes. They are also a popular dish at IKEA stores worldwide.
Flavor profiles:
Savory, slightly sweet, and herbaceous
Serving suggestions:
Serve Swedish meatballs with dill as a main dish for dinner or as an appetizer for a party.
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Region: Swedish