Swedish meatballs that are enhanced with dill and served with a rich cream sauce.
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1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 large Land O Lakes® Eggs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2/3 cup Land O Lakes® Half & Half
2 tablespoons dried parsley flakes
1 1/2 teaspoons dill weed
1 teaspoon garlic powder
1/2 teaspoon salt
2 cups Land O Lakes® Half & Half
1 cup sour cream
1 (10 3/4-Ounce) can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
1 (16-ounce) package uncooked dried wide egg or dumpling noodles
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.
Explore reviews fromour online community
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!