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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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The allspice and nutmegplus a hint of dillare what give these tender meatballs their special old-world flavor.Kathy Ringel, Saline, Michigan Ingredients:
2 eggs, beaten |
1/2 cup milk |
1 cup dry bread crumbs |
2 teaspoons salt |
1/2 teaspoon pepper |
1-1/2 teaspoons dill weed |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1 cup chopped onion |
2 tablespoons butter |
2 pounds ground beef |
1/2 pound ground pork |
sauce: |
1/4 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) beef broth |
1 pint heavy whipping cream |
1/2 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
fresh dill sprigs, optional |
Directions:
1. Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour.
2. Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish.
3. For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs.
4. Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired. Yield: 10-12 servings.
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