Swedish Meatballs with Dill

Temps des Fêtes 2012
food and drink

BY: Heather Trim

At a recent food conference, Swedish meatballs were dished up by a chef from one of Toronto’s trendiest restaurants. Just goes to show how things come back in style.

½ cup (125 mL) packed leftover stuffing
¼ cup (60 mL) milk
1 egg, lightly beaten
¼ tsp (1 mL) nutmeg
Generous pinches of allspice
Generous grinding black pepper
1 lb (500 g) ground veal
1/3 cup (80 mL) dried bread crumbs
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil

4 tsp (20 mL) each butter and all-purpose flour
1¼ cups (310 mL) homemade turkey stock or chicken broth
1/3 cup (80 mL) sour cream
2 tbsp (30 mL) chopped dill
1½ tsp (7 mL) grainy Dijon mustard

1 Finely chop stuffing. Place in a large bowl with milk. Press down on bread to immerse it. If needed, add 2 tbsp (30 mL) more milk. Let bread soak until mushy, about 5 minutes.

2 Add egg and spices to bowl. Stir, then add veal. Mix gently until combined. Milk mixture may be quite wet. Place bread crumbs in a flat dish such as a pie plate. Form meat into 1-inch (2.5‑cm) meatballs then roll in bread crumbs. Set aside on a baking sheet. They may not be perfectly round depending on how wet the mixture was.

3 Heat 1 tbsp (15 mL) butter and oil in a large frying pan over medium just until it begins to bubble. Add meatballs to pan but do not crowd. Brown all over and cook through, 5 to 7 minutes. Remove to a platter. Repeat with remaining meatballs, adding more butter if needed.

4 Add 4 tsp (20 mL) butter to pan and melt. Whisk in flour then gradually whisk in stock. Continue to whisk until stock boils and thickens slightly, about 2 minutes. Stir in sour cream, dill and mustard. Return meatballs to pan to warm. Serve as an appetizer or over buttered egg noodles or rice.

Makes about 30 meatballs

What to Serve