Meatballs in Dill Cream Sauce 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 Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meatballs in Dill Cream Sauce cont. 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 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 Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

	Meatballs in Dill Cream Sauce smooth, about 15 minutes. Serve over noodles, if desired, or as an appetizer with wooden picks. Yield: 4 main-dish servings. Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008