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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!