Swedish Meatballs

By criscrossqz

Why do I always forget about these? Such a nice change to have this wonderful creamy dill sauce over meatballs (instead of tomato) ~ Serve over noodles or rice as a MAIN DISH ~ or ~ serve from a crockpot with toothpicks as an APPETIZER

Ingredients

• 2 eggs
• 3/4 about 3/4 lb. EACH ground sirloin AND ground pork
• 2 slices bread, soaked in milk and wrung out
• 2 TB melted butter
• 1/2 cup minced onion
• 2 TB capers
• 2 tsp salt
• 1/4 tsp pepper
• 2 tsp Worcestershire sauce
• 4 TB butter
• 1-1/2 cup sour cream
• 1/4 cup heavy cream
• 2-4 tsp dill weed (I like lots)
• 1/2 tsp salt
• cooked rice or wide noodles

Preparation

Step 1

Beat eggs and add to meat; add bread. Melt butter and sauté onions, capers, salt, pepper & Worcestershire sauce ~ add to meat mixture and shape into 2” balls. (This can be done day ahead and refrigerated). In heavy skillet, sauté meatballs in butter. When they’re done, remove and drain fat from skillet. In same pan, mix and heat sour cream, heavy cream, dill and salt. (Don’t let it boil). Put meatballs back into sauce and coat them ~ serve over rice or wide noodles. Serves 6-8