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This recipe is found in Taste of Home magazine’s October-November 2006 issue.
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.
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 the flour and the heavy cream. 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!
