Swedish meatballs with Vodka Dill sauce- I found this recipe in real living magazine. It worked really well. I served it with Kipfler potatoes and Swedish hard bread.
Combine breadcrumbs and 1/2 cup cream in a bowl and leave to sit until breadcrumbs have soaked up all the liquid.
Add beef & pork mince, egg, onion, nutmeg, allspice, salt, and white pepper and combine well.
Roll mixture into 3cm balls in a single layer on a tray. Cover and refrigerate for at least an hour.
Heat 1tbsp butter with oil in a large pan over a medium to high heat . Cook meatballs in small batches for 5 minutes each or until browned all over. Remove and set aside.
Add remaining butter and flour to the pan and stir. Gradually whisk in hot stock and remaining cream, scraping up any cooked up bits.
Add dill and vodka and bring to the boil whisking continuously until smooth and thickened slightly.
Return meatballs to the pan and cook for ten minutes.
Nutritional analysis per serving (46 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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