Veal is used on rare occasions in Scandinavian cooking, with these lightly seasoned meatballs being an exception. The light dill cream sauce is luscious. Serve this with buttered egg noodles.
4 tablespoons (1/2 stick) unsalted butter, divided
1 small onion, chopped
1 large egg
2 tablespoons whole milk
3 slices white sandwich bread
Pinch ground nutmeg
Pinch ground allspice
Pinch ground ginger
11/4 pounds ground veal
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
1 cup chicken stock
2/3 cup light cream
1/4 cup chopped fresh dill
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add onion, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While onion cooks, combine egg and milk in a mixing bowl, and whisk until smooth. Break bread into tiny pieces and add to mixing bowl along with nutmeg, allspice, and ginger, and mix well.
3. Add onion and veal, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add remaining butter to the skillet, and heat over low heat. Stir in flour, and cook for 2 minutes, stirring constantly. Whisk in stock, cream, and dill. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer sauce, uncovered, for 10 minutes.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Season to taste with salt and pepper, and serve immediately.
Note: The veal mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.