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1. Mix the beef, onion, garlic, allspice, 1/4 teaspoon nutmeg, 1/4 cup chopped dill, the egg, bread crumbs, salt, and pepper. Form into 30 walnut-size meatballs. 2. Heat the oil in a large nonstick skillet over medium heat. saute the meatballs in 2 batches, shaking the skillet occasionally, until browned on all sides and cooked through, 8 to 10 minutes. Remove to a paper towel to drain. 3. Pour off any oil in the skillet. Add the broth and Cognac to the skillet and cook over high heat, scraping up any browned bits on the bottom, until slightly reduced, about 1 minute. Whisk in the cr=E8me fra=EEche, 2 tablespoons of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste. Cook, stirring, over medium heat for 4 minutes. Add the meatballs to the pan and cook for 10 minutes, spooning the sauce over the meatballs as it thickens. Before serving, sprinkle with the remaining 1 tablespoon dill. Makes 30 cocktail meatballs, serves 6 as an entree NOTES : The hallmark of a true "gourmet" cook in the late sixties was the freshly polished copper chafing dish on any buffet table, filled with Swedish meatballs in a creamy dill sauce. I scoured Sweden for the real McCoy but, alas, all I found were meekly spiced meatballs with no sauce. Nostalgia won out, so I made a version that will send you searching for that chafing dish. These meatballs are also just right as an entree, spooned over mashed potatoes. Recipe by: Copyright =A9 1994 by Sheila Lukins Posted to MM-Recipes Digest by email@example.com on Sep 22, 1998
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 376 (76%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 148.6mg||46 %|
|Sodium 130.3mg||4 %|
|Potassium 388mg||10 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.8g|
|Protein 25.2g||36 %|
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Calories per serving: 497
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