Veal Meatballs and Baby Carrots in Dilled Cream Sauce

Veal Meatballs and Baby Carrots in Dilled Cream Sauce

Info

Rating
Calories
707.0
Protein
37.0
Sodium
991.0
Fat
50.0

Description

Although the most authentic Swedish meatballs are not sauced, this creamy dill-and mustard-spiked dish is nevertheless hearty, comforting and flavored with ingredients popular in Swedish cooking. The meatballs are served over caraway noodles to capture every drop of the delectable sauce. Uncork a Chardonnay to go with the meal.

Ingredients

7 tablespoons unsalted butter
2/3 cup minced onion
2 pounds ground veal
3/4 cup fresh white breadcrumbs
2 large eggs, beaten to blend
2 1/4 cups whole milk
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 tablespoons vegetable oil
1 pound baby carrots, peeled
1/4 cup all purpose flour
1 cup canned chicken broth
1 cup whipping cream
2 tablespoons Dijon mustard
3 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
Fresh dill sprigs

Directions

  1. Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
  2. Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
  3. Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
  4. Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
  5. Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.

Tags

    Milk/Cream Mustard Sauté Veal Carrot Dill Bon Appétit
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