Best 9 Dill Meatballs Recipes

DANISH MEATBALLS WITH DILL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
• Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
• Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
• Place meatballs in a chafing dish and cover with the sauce to serve.

MEATBALLS IN DILL CREAM SAUCE

Steps:

• In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

SWEDISH DILL MEATBALLS

Steps:

• Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

DANISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• (I use my kitchenaid).
• With moistened hands (this will be sticky), shape into 1 inch balls.
• Roll the meatballs in bread crumbs until well coated.
• Arrange in a single layer on shallow baking pans.
• Drizzle melted butter over the meatballs.
• Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• Meanwhile, make the sauce:.
• Melt butter in a large saucepan over low heat.
• Whisk in the flour till smooth.
• Gradually stir in the chicken broth.
• Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
• Place meatballs in a serving dish and cover with the sauce.
• Serve over egg noodles.

GERMAN MEATBALLS WITH CREAM DILL GRAVY

Steps:

• Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
• Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
• Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
• Remove from heat; gradually stir in milk until smooth.
• Return to heat; cook until thickened, stirring constantly.
• Stir in dill and the remaining 1/2 teaspoon salt.
• Spoon over meatballs.
• Serve with hot buttered noodles, if you wish.

DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF

Steps:

• 1. Dill Sauce: Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
• 2. Meatballs: Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften. Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
• 3. Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
• 4. Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
• 5. Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.

MEATBALLS IN DILL CREAM SAUCE

Steps:

• 1. In a bowl, mix your beef and pork with the onion, seasonings, bread crumbs and water.
• 2. Mix well and roll into balls.
• 3. Place on a baking or cookie sheet. I had an oblong cake pan and it was perfect. Bake at 400 for 20-25 min. The original recipe called for a rack over a baking pan to catch the drippings. I didn't have one so I used a colander to drain off the excess fat.
• 4. While they are baking, in a large skillet mix the butter, flour and make a rue. Add the broth, dill and half and half. Mix to make a sauce and let stand til thicken.
• 5. Once the meat is cooked and drained, add to the sauce and mix well.
• 6. OPTIONS: You can serve these warm with wooden picks as appetizers, or over noodles for a casserole.

MEATBALLS IN CREAMY DILL SAUCE

Steps:

• 1. In a large bowl, combine ground beef, egg, bread crumbs, milk and 1/4 tsp each of the salt and pepper. Form into 16 meatballs. 2. Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining 1/4 tsp each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160 degrees . Stir in sour cream and dill off heat. 3. Serve with noodles and, if desired, steamed broccoli.

SWEDISH MEATBALLS IN DILL SAUCE

Steps:

• Soak crumbs in 1 cup cream in a medium bowl until thick. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture. Add meats, dill, cloves, 1 1/2 teaspoons salt and 1 teaspoon pepper and combine well with your hands. Form mixture into 1 1/4-inch meatballs. Preheat oven to 350F with rack in middle. Heat oil in skillet over medium-high heat until hot, then brown meatballs in 5 batches, shaking skillet to maintain shape, and transfer as browned to a 3- to 4-qt baking dish. Add 3/4 cup water to skillet and boil, stirring up brown bits, until reduced to about 1/2 cup. Add remaining 1/2 cup cream and 5 tablespoons butter and stir until butter is just melted. Remove from heat, then stir in fresh dill and pour over meatballs. Bake until meatballs are no longer pink within, 8 to 10 minutes. Make ahead: Meatballs can be made 3 days ahead, without fresh dill, and chilled (covered) once cooled. Just before serving, spread meatballs out in a large baking dish, then stir in fresh dill and heat in a 350F oven until heated through, about 8 minutes.