Creamy Dill Meatballs
Submitted by nursey
Tender beef meatballs smothered in a dill and paprika cream sauce, served over buttered egg noodles. Made entirely in the microwave in about 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSwedish meatballs, meet your herbaceous American cousin.
Twenty beef meatballs seasoned with dry mustard and garlic powder get cooked in the microwave until done, then drenched in a quick dill cream sauce built from butter, flour, milk, and paprika. The whole thing comes together without ever turning on the stove.
Spoon them over a bed of hot buttered egg noodles and hit the top with a final dusting of paprika. It’s cozy, Scandinavian-inspired comfort food with a shortcut method that actually works.
Kitchen Tips
- Shape the meatballs evenly (about 20 from one pound) so they cook at the same rate in the microwave.
- Rearrange the meatballs 3 to 4 times during cooking. Microwaves heat unevenly, and moving them around prevents hot spots.
- Stir the sauce after every minute while it thickens. Cream sauces in the microwave can go from smooth to lumpy fast if you walk away.
- Drain the meatballs well before adding the sauce so excess grease doesn’t thin out the cream.
Ingredients
Directions
Combine all meatball ingredients in medium bowl.
Shape mixture into 20 meatballs and place in 2 qt casserole.
Cook at HIGH (100%) 8 to 10 minutes.
Stir gently 3 to 4 times, rearranging meatballs.
Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 45 to 1 minute or until melted.
Stir in flour, dill, ¼ teaspoon of paprika, salt and pepper.
Blend in milk.
Cook at HIGH (100%) 3 to 5 minutes or until thickened and bubbly, stirring after every minute.
Pour sauce over meatballs and sprinkle with remaining paprika.
Serve over hot buttered noodles.
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