Sour Cream Dill Beef Meatballs

1 stick butter
1 cup flour
4 cups chicken broth
4 teaspoons dill weed
1/2 teaspoon salt
2 cups sour cream
3 lb frozen precooked meatballs -- (3 to 5)

Melt butter in medium saucepan over medium heat. Stir in flour to make roux. Add broth and seasonings. Stir until thickened. Remove from heat. Stir in sour cream. Add meatballs (3 pounds for more sauce for the rice, 5 pounds for hors d'oeuvre). Place in crock pot or slow cooker (my slow cooker will hold a 5 pound bag of meatballs).