Old World Style Meatballs With Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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What appeals to me the most about these meatballs isn't the heavy cream, raisins or apples it's the faint taste of rye. Ingredients:
2 eggs |
1 cup heavy whipping cream |
1/2 cup grated peeled apple |
1/2 cup chopped raisins |
1/2 cup cubed rye bread (1/4 inch cubes) |
1/4 cup thinly sliced green onion |
1/4 cup chopped almonds (optional) |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
2 lbs ground beef |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
2 cups beef broth |
2 teaspoons snipped fresh dill or 1/2-1 teaspoon dill weed |
1 cup plain yogurt |
1 (8 ounce) can sliced water chestnuts, drained |
hot cooked egg noodles or rice |
Directions:
1. In a bowl, combine the eggs, cream, apple, onion, raisins, bread, onions, and almonds if desired, and salt and pepper.
2. Crumble meat over the mixture and mix well. Shape into 2-inch balls. Place on a greased wire rack in a baking pan. Bake, uncovered, at 400' for 25-30 minutes or until meat is no longer pink.
3. Meanwhile, in a saucepan, melt the butter or margarine. Stir in the flour until smooth, gradually add the broth and dill. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat; stir in yogurt and water chestnuts. Pour over meatballs. Serve over hot cooked noodles or rice.
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