A modern twist on the classic Swedish meatballs, featuring a creamy dill sauce for a delightful flavor.
Soak the bread slices in the milk until softened.
Using stale bread can enhance the texture of the meatballs.
Sauté the chopped onion in butter until golden brown.
Cook over medium heat to avoid burning the onions.
Combine the soaked bread, sautéed onions, ground beef, egg, and seasonings in a bowl. Mix well and form into meatballs.
Chill the meatballs for 15 minutes to help them hold their shape.
Brown the meatballs in a skillet with butter, then remove and set aside.
Cook in batches to ensure even browning.
Sauté the garlic in the skillet, then add the flour and cook for 1 minute. Gradually whisk in the beef broth, tomato paste, and liquid smoke.
Whisk constantly to prevent lumps in the sauce.
Stir in the sour cream, green onions, and dill. Return the meatballs to the skillet and simmer for 15 minutes.
Do not let the sauce boil after adding the sour cream to prevent curdling.
Serve the meatballs with the sauce over mashed potatoes or noodles.
Garnish with extra dill for a fresh touch.
