In my house, Swedish Meatballs are delicious comfort food. I nabbed my father’s recipe for the savory meatballs in creamy dill sauce shortly after moving out on my own. I’ve made a few adjustments of my own since then.
Swedish Meatballs recipe
- 1/4 cup butter
- 1/4 cup Wondra [what is that?]
- 4 cups (32 oz) your favorite beef broth
- 1 can Campbell’s beef consommé [what is that?]
- 1 1/2 cups heavy cream
- 1 tbsp dried dill
- 1 tsp cayenne
- 2 to 2 1/2 lbs frozen meatballs
- 1/2 cup sour cream
Make a roux of butter and flour. Add 4 cups of beef broth and a can of beef consommé and bring to a strong simmer.
Stir in heavy cream, dill, cayenne, and marmite, if using. Add the meatballs. Return to a simmer.
Partially cover. Simmer, stirring occasionally, for about thirty minutes.
Remove from heat. Gently fold in sour cream.
Serve these mouthwatering meatballs over a pile of egg noodles with a side of fresh-baked bread to sop up the delicious, creamy dill sauce. Don’t forget a vegetable. Swedish Meatballs go great with green beans.
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