Swedish Meatballs

We have our own version of the Scandinavian standard, Swedish meatballs. We recently served the dish for Christmas Eve. The recipe is our own concoction, loosely based on a a Byerly’s recipe from several years ago. For the non-Scandinavians out there, the dill seems to be the most important ingredient. We serve our Swedish meatballs over wide noodles as an entree, but the meatballs can be an appetizer, too. Here goes:


2 lb. Byerly’s Ready-to-Serve Meatloaf, thawed if necessary

1 & 1/4 Tbsp butter

1/4 cup flour

1 (10.5 oz.) can beef broth

1/2 cup whipping cream

1/4 tsp dill weed


Shape meatloaf into 1 & 1/2-inch ball; arrange on jelly roll pan lightly sprayed with vegetable cooking spray. Bake in a preheated 400 degree F oven until cooked through and lightly browned (14-16 minutes). Meanwhile, melt butter in large skillet, stir in flour. Gradually whisk in beef broth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in whipping cream and dill weed; simmer 5 minutes. (Have gravy finished when meatballs come out of oven.) scrape meatballs and browned bits into gravy, stir to combine. Spoon into 2-quart casserole. refrigerate, covered, several hours or overnight. Reheat in a prheated 325 degree F oven until heated through (40-50 minutes).

Makes about 30 meatballs

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