Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Swedish meatballs that are enhanced with dill and served with a rich cream sauce.
Heat oven to 400°F. Combine all meatball ingredients in large bowl; mix lightly. Shape meat mixture into 16 balls.
Place meatballs into ungreased 15x10x1-inch pan. Bake 40 minutes. Remove from oven. Drain grease; place meatballs in 13x9-inch baking dish; discard grease.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking 20-25 minutes, stirring occasionally, or until sauce is heated through.
Meanwhile, prepare noodles as directed on package. Drain.
Serve meatballs and sauce over hot cooked noodles.
Dietary Fiber: 3g
This recipe is great. The first time I made it though there was not enough sauce so the second time I doubled the sauce recipe...perfect!
This was great my 12 year ols and my grandaughter loved it. my hubby did too. I will make this again. i will use the meatballs for sub sandwhiches next. Thank you Bonnie
Love this recipe. Makes a delicious sour cream sauce that also works if you have to cheat and use store-bought frozen meatballs. We have this dinner at least once a month because we just can't get enough of it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2317
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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