Ingredients Jump to Instructions ↓

  1. 8 ounces Lean ground beef round

  2. 8 ounces Lean ground pork or veal shoulder

  3. 1 small Yellow onion; finely chopped

  4. 1/2 teaspoon Salt

  5. 1/2 teaspoon Black pepper

  6. 1/4 teaspoon Dried thyme; crumbled

  7. 1/4 teaspoon Marjoram or oregano; crumbled

  8. 1/4 teaspoon Ground nutmeg

  9. 1 1/2 cup Fresh bread crumbs

  10. 1/2 cup Water

  11. 2 tablespoons Butter

  12. 2 tablespoons All-purpose flour

  13. 1 1/2 cup Beef stock; canned beef broth or beef consomme

  14. 2 tablespoons Snipped dill -or-

  15. 2 teaspoons Dried dill weed

  16. 1/2 cup Heavy or light cream

Instructions Jump to Ingredients ↑

  1. SAUCE 1. Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper, thyme, marjoram, nutmeg, bread crumbs and water with hands.

  2. Shape mixture into 2-inch balls and arrange about ½-inch apart on slightly oiled broiler pan. Broil 4 inches from the heat for 4 minutes on each side or until lightly browned.

  3. To prepare the sauce, melt butter in heavy 10-inch skillet over moderate heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3 minutes. Gradually add stock, stirring until thickened, 3-4 minutes. Transfer meatballs to the sauce. NOTE: At this point the meatballs and sauce can be cooled to room temperature and stored. Refrigerate in tightly covered container for up to 24 hours. Or freeze in a labeled, 1-gallon freezer bag or in a 2-quart microwave-safe casserole, tightly covered, for up to 3 months at 0 degrees.

  4. Stir in the dill and reduce heat to its lowest point; simmer, covered, for 15 minutes, basting the meatballs several times. Add the cream and stir until then sauce is smooth, about 1 minute. Transfer meatballs and sauce to a heated serving dish. Add a blush of paprika and the dill. Serve with potatoes or buttered egg noodles. Makes 4 servings, 493 calories per serving. TO SERVE LATER (from refrigerator): Heat in a covered 10-inch skillet over moderate heat for 10 minutes or until simmering, stir occasionally. Proceed as in step 4. TO SERVE LATER (from freezer): Heat in a covered 10-inch skillet over low heat until simmering, about 20 minutes. Stir occasionally and, if necessary, add a few tablespoons of water to prevent sticking. Proceed as in step 4. TO MICROWAVE: In a covered microwave-safe casserole, heat on HIGH for 10 minutes. Stir in the dill and turn the meatballs. Microwave on HIGH 6 minutes more. Add the cream; stir until the sauce is smooth. Microwave on HIGH 1 minute longer. Serve as in step 4. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,


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