Braden Family Cookbook

Chuck Braden

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SWEDISH MEATBALLS AND DILL                                                 K.F. Braden

 (Good served with wide noodles or in chafing dish with sauce for party)

  c finely chopped onion
2 tbs. butter
1 c soft bread crumbs
2/3 c milk
2 eggs, beaten
2 tsp. salt
Tsp. allspice
1/4 tsp. pepper
2 lbs. hamburger

Saute onion in butter until tender. Soak breadcrumbs in milk about 5 minutes. Mix onions and bread crumb mix with all but hamburger and mix well, add hamburger and mix well again.  Shape into balls using a slightly rounded tablespoon of mixture for each.  Place balls in a lightly greased shallow baking pan. Cover with plastic film and refrigerate until ready to cook.  Bake in moderate oven, 350 degrees, until done, 18 - 20 minutes. Serve with dill sauce.  Makes about 5 dozen meat balls. 

Dill sauce:

2 tbs. butter
3 tbs. flour
Tsp. salt
1/4 tsp. dry mustard
1 c milk
pint sour cream or (non fat Knudsens is O.K.)
1 tsp. dill weed

Melt butter, blend in flour with a wire whisk, add salt, and dry mustard blending well. Add milk, cook stirring constantly until thickened. Stir in sour cream and dill. Heat. Pour over meat balls.