Creamy Dill Swedish Meatballs

Creamy Dill Swedish Meatballs, a dish that marries comfort and culinary elegance, offers a warm and satisfying meal, perfect for those cozy evenings. This recipe, a delightful departure from traditional Swedish meatballs, introduces the fresh, aromatic flavor of dill, creating a unique and flavorful experience that will pique your curiosity and leave you feeling content and warm.

The base of the dish consists of perfectly seasoned meatballs, a harmonious blend of ground beef and pork that ensures each bite is juicy and rich. The meats are mixed with breadcrumbs, which help to bind the ingredients and retain the moisture, and heavy cream, adding a subtle richness that enhances the texture of the meatballs. Finely ground onion and a touch of nutmeg provide a sweet and spicy background, while freshly chopped dill infuses the meatballs with a herbaceous brightness that sets this recipe apart from its more traditional counterpart.

These meatballs are first browned to develop a deep, savory crust that contrasts beautifully with their tender interior. Once browned, they are simmered in a creamy sauce, a roux-based foundation enriched with beef broth and more heavy cream. This results in a luxuriously smooth and thick sauce that generously coats each meatball. The sauce is seasoned with Worcestershire sauce for a hint of tanginess and Dijon mustard for a mild sharpness, complementing its rich flavors. Freshly chopped dill is stirred into the sauce, doubling down on its fresh, grassy notes and ensuring the flavor permeates every dish aspect.

For the perfect serving, imagine a bed of soft, fluffy mashed potatoes topped with these meticulously browned meatballs and the creamy dill sauce. Mashed potatoes serve as the perfect vehicle to absorb the rich, dill-infused cream sauce. Each forkful combines the smooth potatoes with a meatball and a swipe of sauce, creating an ideal balance of flavors and textures that will delight your palate.

Garnishing this dish with fresh parsley adds a splash of vibrant color and introduces a fresh, peppery flavor that complements the richness of the meatballs and the creaminess of the sauce. The parsley enhances the visual appeal and brings a burst of freshness that lifts the entire dish, making it feel lighter and more balanced.

Creamy Dill Swedish Meatballs over mashed potatoes is a comforting experience that indulges and satisfies. It’s ideal for those chilly nights when you crave something hearty yet refined. This dish also makes an excellent choice for gatherings where you want to offer something a bit more special than the everyday fare. It promises to warm the belly and charm the palate with its layers of flavors and textures, leaving you feeling indulged and deeply satisfied.

From the first bite, the dill flavors and creamy texture assert themselves, promising a delightful dining experience that’s both familiar and wonderfully different. This dish is a testament to the adaptability of traditional recipes, showing how new classics can be created with simple, thoughtful tweaks that resonate with contemporary tastes while paying homage to their roots. It’s an inspiration for your culinary adventures.

Creamy Dill Swedish Meatballs

5 from 1 vote

Recipe by Kyle Taylor Cuisine: SwedishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Creamy Dill Swedish Meatballs feature tender, herb-infused meatballs smothered in a rich, dill-flecked cream sauce. They are served over smooth mashed potatoes for a comforting and flavorful twist on a classic dish.

Ingredients

• For the Meatballs

• 1 pound 1 ground beef

• 1/2 pound 1/2 ground pork

• 1/2 cup 1/2 breadcrumbs

• 1/4 cup 1/4 heavy cream

• 1 small 1 onion, finely chopped

• 1 large 1 egg

• 1 tablespoon 1 dill, freshly chopped

• 1/2 teaspoon 1/2 nutmeg

• 1/2 teaspoon 1/2 salt

• 1/2 teaspoon 1/2 ground black pepper

• For the Creamy Dill Sauce

• 2 tablespoons 2 butter

• 2 tablepsoons 2 all-purpose flour

• 2 cups 2 beef broth

• 1 cup 1 heavy cream

• 1 tablespoon 1 Worcestershire sauce

• 1 teaspoon 1 Dijon mustard

• 2 tablespoons 2 dill, freshly chopped

• to taste, salt and ground black pepper

• for garnish, freshly chopped parsley

Directions

• Prepare the Meatballs:
  Combine the ground beef, ground pork, breadcrumbs, heavy cream, finely chopped onion, egg, chopped dill, nutmeg, salt, and black pepper in a large bowl. Mix until just combined—be careful not to overmix, as this can make the meatballs tough. Form the mixture into small, even-sized meatballs, about 1 to 1.5 inches in diameter.
• Cook the Meatballs:
  Heat a large skillet over medium heat. Add a bit of oil. In batches, brown the meatballs on all sides. They do not need to be cooked through at this point, just browned. Once browned, remove the meatballs to a plate.
• Make the Creamy Dill Sauce:
  In the same skillet, melt the butter. Whisk in the flour to create a roux. Stir and cook for 1-2 minutes until it turns a light golden color, but be careful not to burn it. Gradually add the beef broth, whisking constantly to ensure the mixture is smooth and free of lumps. Bring to a simmer.
  
  Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Allow the sauce to simmer for a few minutes until it begins to thicken. Add the freshly chopped dill, and season with salt and ground black pepper to taste.
• Finish Cooking the Meatballs in the Sauce:
  Return the meatballs to the skillet with the sauce. Simmer on low heat for 10-15 minutes until the meatballs are fully cooked and the sauce has thickened to your liking.
• Serve:
  Serve the meatballs and sauce hot over mashed potatoes. Garnish with freshly chopped parsley for freshness and visual appeal.