Polish Veal Balls With Dill Recipes

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POLISH VEAL BALLS WITH DILL



Polish Veal Balls With Dill image

Make and share this Polish Veal Balls With Dill recipe from Food.com.

Provided by mommymakeit4u

Categories     Veal

Time 40m

Yield 1 batch meatballs, 4 serving(s)

Number Of Ingredients 10

2 slices white bread, soaked in milk and dried a little
1/2 medium onion, minced
1 egg
1 lb ground veal
salt and pepper, to taste
3 tablespoons flour
1 1/2 tablespoons butter
1 cup beef broth or 1 cup chicken broth
1/2 cup sour cream
1 tablespoon fresh dill, chopped

Steps:

  • mix the bread with the onions, egg and meat thoroughly. Add salt and pepper.
  • Form small balls for the mixture and roll them in flour. Brown in hot butter on all sides.
  • Pour broth over veal balls, cover and simmer for about 20 minutes. Remove to a warm serving platter.
  • Add the rest of the flour to the pan drippings, and bring to a boil. Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.

Nutrition Facts : Calories 339.5, Fat 19.5, SaturatedFat 9.8, Cholesterol 166.1, Sodium 459.8, Carbohydrate 13, Fiber 0.7, Sugar 2.2, Protein 26.6

SWEDISH DILL MEATBALLS



Swedish Dill Meatballs image

The allspice and nutmeg-plus a hint of dill-are what give these tender meatballs their special old-world flavor.-Kathy Ringel, Saline, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 21

2 large eggs, beaten
1/2 cup whole milk
1 cup dry bread crumbs
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 teaspoons dill weed
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup chopped onion
2 tablespoons butter
2 pounds ground beef
1/2 pound ground pork
SAUCE:
1/4 cup butter
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) beef broth
1 pint heavy whipping cream
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh dill sprigs, optional

Steps:

  • Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

Nutrition Facts : Calories 457 calories, Fat 34g fat (18g saturated fat), Cholesterol 169mg cholesterol, Sodium 824mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

POLISH RUM BALLS



Polish Rum Balls image

Make and share this Polish Rum Balls recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 22m

Yield 36 balls

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 cup finely ground pecans
10 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
1/2 cup confectioners' sugar
2 tablespoons rum (light or dark your choice)
1/2 teaspoon vanilla
confectioners' sugar

Steps:

  • Combine flour, pecans, butter, sugar, rum and vanilla in bowl.
  • With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.
  • Place on ungreased baking sheets.
  • Refrigerate 1 hour.
  • Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown.
  • Remove to rack to cool.
  • Store at room temperature or freeze.
  • Dust with sugar before serving.

Nutrition Facts : Calories 76.6, Fat 5.4, SaturatedFat 2.2, Cholesterol 8.5, Sodium 0.6, Carbohydrate 6.1, Fiber 0.4, Sugar 1.8, Protein 0.8

MEATBALLS IN DILL CREAM SAUCE



Meatballs in Dill Cream Sauce image

My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 main-dish servings.

Number Of Ingredients 17

8 ounces lean ground beef (90% lean)
8 ounces lean ground pork
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1-1/2 cups fresh bread crumbs
1/2 cup water
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups beef broth
2 tablespoons snipped fresh dill or 1 teaspoon dill weed
1/2 cup half-and-half cream
Cooked buttered wide egg noodles, optional

Steps:

  • In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE



Swedish Meatballs with Creamy Dill Sauce image

There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h

Yield 6

Number Of Ingredients 21

cooking spray
1 cup fresh bread crumbs
¾ cup milk
1 pound lean ground beef
½ pound lean ground pork
½ cup finely chopped onion
½ cup finely chopped fresh parsley
¼ cup finely chopped celery
1 large egg, lightly beaten
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup reduced-fat sour cream
3 tablespoons chopped fresh dill
¼ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
  • Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
  • While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
  • Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g

DANISH MEATBALLS WITH DILL SAUCE



Danish Meatballs with Dill Sauce image

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Provided by MPFEIFFER

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h10m

Yield 12

Number Of Ingredients 14

1 pound ground beef
½ pound ground pork
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry bread crumbs
1 cup butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups sour cream
¼ cup chopped fresh dill

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
  • Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
  • Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
  • Place meatballs in a chafing dish and cover with the sauce to serve.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g

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