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".
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 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
-
1In 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.
-
2Meanwhile, 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.
-
3Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
