Title: Swedish Meatballs with Creamy Dill Sauce
Categories: Ethnic Meat Sauce
Yield: 2 Servings
| 8 | oz | Ground veal |
| 1/3 | c | Fresh white breadcrumbs |
| 1/3 | c | Onion; minced |
| 1 | | Egg white |
| 2 | tb | Fresh dill; minced |
| | | <<>> |
| 2 | ts | Vegetable oil |
| 1/3 | c | Half and half |
| 1/4 | c | Whipping cream |
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