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This recipe is found in Taste of Home magazine’s October-November 2006 issue.

  • Ingredients for the Meatballs
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1/2 cup finely chopped onion
  • 1 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. pepper
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/4 cup butter, cubed

Combine all ingredients, except butter, and form into 1-1/2″ balls. In a large skillet, cook the meatballs in butter, in batches until they are well browned and cooked through. Remove from skillet.

  • Ingredients for Dill Cream Sauce
  • 2 Tbsp. flour
  • 1 cup heavy cream
  • 1 cup beef broth
  • 3/4 tsp. salt
  • 1/2 tsp. dill seed

Whisk together all the sauce ingredients. Pour into skillet and bring to a boil, stirring constantly. Let simmer a couple minutes while stirring until it thickens.

Add in the meatballs and heat through. Serves 4-6. Tastes great served over mashed potatoes or noodles. We also like it served over Twice-Baked Cauliflower. Yummy!


What kind?