Meatballs in Dill Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 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:
1. 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.
2. 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.
3. 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.
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