Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 370
  • Fat:
  • 22 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 96 mg
  • Sodium:
  • 833 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 1 g
  • Protein:
  • 25 g

Meatballs in Dill Cream Sauce

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

PREP

20 min.

COOK

20 min.

TOTAL

40 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
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups beef broth
  • 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
  • 1/2 cup half-and-half cream
  • Cooked buttered wide egg noodles, optional

DIRECTIONS

In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes; drain.
    Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer. Yield: 4 main-dish servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008