This dish was inspired by the other part of Jamie Oliver’s 15 Minute Meals. His dish was Swedish Meatballs with Celeriac and Spinach Rice. I liked that he used dill, since I had some fresh dill on hand. I looked at some other recipes online, and created a blend of a few different meatball recipes. This was really, really good. Everyone liked it, and there really wasn’t much leftover.
Below, I have the recipe for the meatballs and sauce. I served it over rice with spinach, but mashed potatoes or egg noodles would work well with this too. For the rice, I cooked the rice in my steamer, then put in a large bowl when it was done. I quickly added chopped spinach to it while still very hot, mixing well. That way, I got a vegetable in!
Meatballs with Creamy Dill Sauce
What you need:
2/3 cup dry breadcrumbs
1 cup milk
1 pound ground beef
1/4 cup grated onion
2 tablespoon fresh dill
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
6 tablespoons butter
1/3 cup flour
1 quart beef stock
1/2 cup cream, half and half, or milk
1/4 cup fresh dill
How to make it:
In a large bowl, soak breadcrumbs in the milk for a few minutes. Mix in onion, 2 tablespoons dill, ground beef, eggs, and salt and pepper.
Heat olive oil in a large skillet over medium high heat. Roll ground beef into 1″ balls. Add to the heated skillet and brown each meatball on every side, in batches if necessary. When browned, remove to a plate.
Reduce the heat to medium low and melt butter in the skillet. Mix in flour. Cook, stirring often, until you have a brown roux. Whisk in beef stock, then cream and 1/4 cup fresh dill. Add meatballs into the sauce. Cover and turn heat down to low. Cook for 10-15 minutes, or until meatballs have cooked through to an internal temperature of 160 F.
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