📝 About This Recipe
A sophisticated twist on the classic Swedish 'Dillkött,' this recipe transforms the traditional boiled lamb stew into elegant, succulent meatballs bathed in a velvety lemon and dill velouté. The richness of the lamb is perfectly balanced by the bright, aromatic punch of fresh dill and a delicate vinegar tang, creating a comforting yet refined dinner experience. It is a celebration of Nordic heritage, bringing the bright flavors of a Scandinavian spring to your dinner table.
🥗 Ingredients
The Meatballs
- 500 grams Ground Lamb (high quality, at least 15% fat)
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Heavy Cream (to soak the breadcrumbs)
- 1 large Egg (lightly beaten)
- 1 small Shallot (very finely grated)
- 1/4 teaspoon Ground Allspice (for a hint of Swedish warmth)
- to taste Salt and White Pepper (white pepper is traditional for a cleaner look)
- 2 tablespoons Butter (for searing)
The Dill Velouté Sauce
- 3 tablespoons Butter (unsalted)
- 3 tablespoons All-purpose Flour
- 2 cups Lamb or Beef Stock (high quality, low sodium)
- 1/2 cup Heavy Cream (for silkiness)
- 1-2 tablespoons White Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Granulated Sugar (to balance the vinegar)
- 1 large bunch Fresh Dill (finely chopped, stems removed)
- 1 Egg Yolk (optional, for extra richness)
- 1 squeeze Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and 1/4 cup heavy cream. Let it sit for about 10 minutes until the liquid is fully absorbed and a paste forms.
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2
In a large mixing bowl, combine the ground lamb, the soaked breadcrumbs, the beaten egg, grated shallot, allspice, salt, and white pepper.
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3
Gently mix the meatball ingredients by hand until just combined. Avoid overworking the meat, as this can make the meatballs tough.
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4
With damp hands, roll the mixture into small, uniform balls (about 1 inch in diameter). You should get approximately 20-24 meatballs.
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5
Heat 2 tablespoons of butter in a large skillet over medium heat. Sear the meatballs in batches until golden brown on all sides. They don't need to be cooked through yet. Remove and set aside.
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6
In a clean saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it smells slightly nutty but remains pale.
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7
Slowly pour in the stock while whisking constantly to prevent lumps. Bring to a gentle simmer until the sauce begins to thicken.
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8
Stir in the 1/2 cup of heavy cream, white wine vinegar, and sugar. Let the sauce simmer for 5 minutes on low heat.
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9
Carefully add the seared meatballs back into the sauce. Cover and simmer gently for 8-10 minutes until the meatballs are cooked through.
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10
In a small cup, temper the egg yolk by whisking in a spoonful of the hot sauce, then stir the mixture back into the pan (this adds a beautiful sheen and thickness).
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11
Stir in the majority of the fresh chopped dill and a squeeze of lemon juice. Taste and adjust seasoning with more salt, vinegar, or sugar as needed.
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12
Remove from heat immediately to keep the dill bright green and vibrant. Garnish with the remaining dill before serving.
💡 Chef's Tips
Wet your hands with cold water before rolling the meatballs to prevent the meat from sticking to your skin. Do not boil the sauce once the egg yolk and fresh dill are added, or the sauce may break and the dill will lose its color. If you prefer a lighter sauce, you can substitute the lamb stock with a light chicken stock. For the most authentic flavor, use only fresh dill; dried dill cannot replicate the signature aromatic profile of this dish. If the sauce becomes too thick, thin it out with a splash of stock or milk until it reaches a coating consistency.
🍽️ Serving Suggestions
Serve over buttery boiled small yellow potatoes or a creamy potato purée. Pair with a side of pickled cucumbers (Pressgurka) to add a refreshing crunch. A spoonful of lingonberry jam on the side provides the classic Swedish sweet-and-savory contrast. Accompany with a crisp, dry Riesling or a light pilsner to cut through the richness of the lamb. Serve with steamed spring carrots or asparagus to keep with the seasonal theme.