Meatballs in Dill Cream Sauce
Country
My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 8 ounces lean ground beef
- 8 ounces lean ground pork
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups fresh bread crumbs
- 1/2 cup water
- SAUCE:
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1-1/2 cups beef broth
- 2 tablespoons snipped fresh dill or 1 teaspoon dried dill weed
- 1/2 cup half-and-half cream
- Cooked buttered wide egg noodles, optional
Directions:
In a bowl, combine beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack 1n a a shallow baking pan. Bake at 400° for 20 minutes; drain. Meanwhile, for sauce, melt butter in a large skillet. Blend in flour; cook, stirring constantly, 2-3 minutes. Add broth, stirring until thickened, about 3-4 minutes. Stir in dill and meatballs. Reduce hat to low and simmer 15 minutes. Pour in cream and continue stirring until thickened and smooth, about 15 minutes. Serve over noodles, if desired, or as an appetizer with wooden picks. Yield: 4 main-dish servings.