Recipe by Mark O.
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.
Top Review by abcdefg
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.
- 1 lb beef
- 1 lb pork loin
- 1 lb veal
- 2 tablespoons chopped shallots
- 2 garlic cloves, mashed
- 1 tablespoon chopped fresh dill
- 1 cup cream, whipped
- 2 eggs, beaten
- 1⁄2 cup sugar
- 1⁄8 teaspoon cayenne
- 1 teaspoon Worcestershire sauce
- 4 tablespoons butter
Directions See How It's Made
- 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.