Swedish Meatballs with Creamy Dill Sauce

2 Servings

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Swedish Meatballs with Creamy Dill Sauce Ingredients

8 oz Ground veal	<<>>
1/3 c Fresh white breadcrumbs	2 ts Vegetable oil
1/3 c Onion; minced	1/3 c Half and half
1 Egg white	1/4 c Whipping cream
2 tb Fresh dill; minced

Instructions for Swedish Meatballs with Creamy Dill Sauce

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 Posted to MM-Recipes Digest V4 #064 by "William E. Webster" on Mar 03, 1997.

Main Ingredient: HerbsCuisine: Uncategorized

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