Swedish Meatballs in Sour Cream Dill Sauce

I've had Swedish Meatballs on mind for awhile and I don't mean since The Muppet Show last aired either! When I worked at a downtown bank, there was a diner I used to go to for lunch that had the same specials on the same day, each week.

Monday was schnitzel, Tuesday was chicken, Wednesday was Swedish Meatballs. They used to serve them BIG and on a bed of rice.

I've seen Swedish Meatballs served with potatoes, on pasta but for nostalgic reasons, I served it with rice. Oh what hell, it's Wednesday today....must be Swedish Meatballs!

You should know, this isn't the first time I've tried Swedish Meatballs. Other attempts were, shall I say...even snorted at by the dogs.

I'm very happy with the result of this dish. The flavours surprisingly appealed to my Greek parents and I think it's quite wonderful that a Swedish dish would include nutmeg, allspice, dill, sour cream (reminiscent of yogurt).

Another aspect that pleased me was that I successfully by-passed pan-frying the meatballs. I have no problems with sauteeing, frying or browning but I just don't like ground meat being fried. One often has to cook them off in batches, wasting time over the stove and often you end up with burnt bits rather than brown bits.

With my approach, I baked the meatballs off in the oven and the colour was like from a grill, some pan drippings and a healthier meatball.

Swedish Meatballs
(for 4)

1/2 lb. lean ground beef
1/2 lb. ground pork
2 tsp. ground all spice
1 tsp. ground nutmeg
1 egg
1/2 to 3/4 bread crumbs
1 medium onion, grated
1 clove of garlic, minced
salt and pepper to taste

1. In a large bowl, grate your onion and add your minced garlic. Add your ground meat, egg, spices, salt, pepper and bread crumbs. Mix well with your hands. Add more breadcrumbs until the mixture holds together well in your hand. Microwave or fry off a small meatball to taste test. Adjust seasoning and refrigerate for at least two hours.
2. Take your meatball mixture out of the fridge and form the meatballs.
3. Preheat your oven to 400F (middle rack). Grease a large, oven-safe skillet with some sunflower oil and lay the meatballs out on the tray.
   
4. Bake in the oven for 35-40 minutes (turn them halfway through) until they are browned. Reserve the meatballs and keep warm.

Sour Cream Dill Sauce

2 Tbsp. of butter
2 Tbsp. of flour
1 cup of beef broth
1/2 cup of sour cream
2 Tbsp. of chopped fresh dill
1 tsp. of paprika
salt and pepper to taste

1. Return the same skillet to low heat on the stove and add your butter. Once it's melted, add your lour and stir it for 1-2 minutes until it's turned light brown.
2. Add your beef broth and paprika then bring the heat up to medium and keep stirring until you see the sauce thickening.
3. Lower the heat a bit and add your sour cream one spoonful at a time. Stir each spoonful until it's incorporated into the sauce.
4. Adjust seasoning with salt and pepper. Add your chopped dill, stir it in and add your meatballs to heat through in the sauce.
5. Serve immediately over a bed of rice or pasta.