Prep 30 mins
Cook 45 mins
A delicious recipe taken from "Luchow's German Cookbook". Luchow's was a famous german restaurant that was located in New York City for many years.
- Grind together beef, pork, and veal very fine, twice.
- Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
- Add salt and pepper to taste, cayenne, and Worcestershire.
- Stir and mix thoroughly with a wooden spoon until well blended and smooth.
- If necessary, add a little more cream.
- Make into small, neat balls about 1 inch in diameter.
- Saute in butter very slowly over medium heat.
- Do not disturb them.
- When half cooked, about 20 minutes, set pan in moderate oven (350F).
- After another 20 to 25 minutes, add cream to make a thin gravy.
I haven't tried this one yet because I am not a big fan of shallots, but I must add that dill is indeed used in Swedish meatballs (at least in MY family's for many generations!) and indeed it could be argued that it is what makes Swedish meatballs so delicious.
This is an excellent recipe, but far, far too light on the herbs and spices. Multiply them by several times to be able to taste them to any extent at all in the finished product. The other reviews of this recipe are a farce. This Luchow's recipe is by no means supposed to be your Aunt Lucille's swedish meatballs, or your grandmother's. Luchow's (and I remember it well) presented traditional European food with a very sophisticated New York flavor and flair. No one who ate there could help to love it for what it was, a place where very dedicated cooks would present their works to very dedicated diners, with much mutual appreciation all around.
Although this may well be a tasty dish, where did the shallots, garlic, dill, Worcester and cayenne come from? None of these are used in Sweden to make meatballs.