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swedish meatballs with dill sauce

Swedish Meatballs with Dill Sauce (Family Meal)

Kitchen Ready Betty
Tender mini meatballs are seasoned with allspice and mixed with panko breadcrumbs before baking in the oven. Topped with an amazing homemade dill cream sauce made on your stovetop, this savory meal is at its finest when served on top of lightly buttered noodles.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Dishes
Servings 6
Calories 293 kcal

Ingredients
  

Swedish Meatballs (makes approx. 30 mini meatballs)

  • ¼ cup onion finely chopped
  • 1 tablespoon butter
  • ¼ cup panko bread crumbs
  • 1 egg beaten
  • 1 teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon pepper
  • 1 pound lean ground beef

Dill Sauce (makes about 2 ¼ cups sauce)

  • 2 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • 1 ½ cups 1 % milk use 1% or skim for a thin sauce
  • 1 cup sour cream I use reduced fat for a thin sauce
  • 2 tablespoons fresh dill finely chopped

Instructions
 

Meatballs:

  • Sautée the onion and butter in a small frying pan until tender.
  • In a large mixing bowl, combine the bread crumbs, egg, salt, allspice and pepper; beat well.
  • Stir in meat and onion; mix well--but DO NOT OVERMIX!
  • Lightly grease your 8x8 baking dish or shallow pan. Then use a melon baller/cookie scoop to form meatballs. Place meatballs in the prepared dish.
  • Cover the baking dish/pan with plastic wrap and refrigerate for 1 hour.
  • Preheat your oven to 350 degrees. Remove plastic wrap and bake the meatballs in the preheated oven for 20 minutes.

Dill Sauce:

  • Dice the dill. Set aside for last step.
  • In a small pan, melt the butter over low heat.
  • Blend in the flour, salt and dry mustard. Then raise the heat to medium.
  • Add the milk; cook and stir constantly until thickened.
  • Reduce heat back to low and stir in sour cream and dill. Keep warm unitl ready to serve.

Serving:

  • Serve the baked meatballs over lightly buttered egg noodles (our favorite way), rice or mashed potatoes. Then pour on the dill sauce, which is used as a gravy here!

Storage and Reheating:

  • Store cooked meatballs and dill sauce together in an airtight container; refrigerate and enjoy within 3-5 days. Reheat meatballs and sauce together in a covered dish at 300 degrees for 15-20 minutes.
  • You may choose to freeze the leftover meatballs if they weren't in the sauce. Wrap them well in freezer-safe packaging and store for up to 3 months. Defrost overnight in the fridge; reheat covered in 300 degree oven for 15-20 minutes.
  • You can also freeze the meatballs before baking them. Store in your freezer for up to 3 months, defrost overnight in the fridge; then bake at 350 degrees for 20 minutes.

Notes

I always use fresh dill for the sauce, but you may substitute dry dill if you prefer.
1% milk works best for the dill sauce in this recipe to provide a thin gravy.
The more you handle the meat in shaping it, the less tender your Swedish meatballs will be. A melon baller or cookie scoop is highly recommended!

Nutrition

Calories: 293kcalCarbohydrates: 10gProtein: 21gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 115mgSodium: 740mgPotassium: 437mgFiber: 0.4gSugar: 5gVitamin A: 580IUVitamin C: 1mgCalcium: 134mgIron: 2mg
Keyword dill sauce, dinner, sour cream. family meal, Swedish meatballs
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