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Meatballs in Dill Cream Sauce

 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".
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 8 ounces lean ground beef (90% lean)
  • 8 ounces lean ground pork
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 King Arthur Unbleached 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 or until a
  • thermometer reads 160°; drain.
  • Meanwhile, for sauce, melt butter in a large skillet. Blend in flour

2 of 2

Meatballs in Dill Cream Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 370 calories, 22 g fat (11 g saturated fat), 96 mg cholesterol, 833 mg sodium, 15 g carbohydrate, 1 g fiber, 25 g protein.