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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
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

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

Printed from tasteofhome.com Nov 19, 2008

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Meatballs in Dill Cream Sauce cont.

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.