Meatballs with Cream Sauce
8 ounces each ground beef round and ground pork
1 small yellow onion, fine chopped
1/2 teaspoon salt and pepper
1/4 teaspoon dried thyme, marjoram or oregano
1/4 teaspoon ground nutmeg
1 1/2 cups fresh bread crumbs
1/2 cup water
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons snipped dill or 2 tsp dried dill weed
1/2 cup heavy or light cream
Preheat broiler. In a bowl, mix the meats, onion, seasoning, bread crumbs and
water with your hands. Shape the mixture into 2" balls and arrange about 1/2
inch apart on lightly oiled broiler pan. Broil 4" from the heat for 4 minutes on
each side or until lightly browned.
To prepare the sauce, melt the butter in a heavy 10" skillet over moderate heat.
Blend in the flour to make a smooth paste, and cook, stirring, for 2-3 minutes.
Gradually add the stock, stirring until thickened, 3-4 minutes. Transfer the
meatballs to the sauce. At this point, can be cooled to room temp. and stored in
fridge up to 24 hours, or frozen for up to 3 months.
Stir in the dill and reduce the heat to it's lowest point; simmer, covered, for
15 minutes, basting the meatballs several times. Add the cream and stir until
the sauce is smooth, about 1 minute. Transfer the meatballs and sauce to heated
serving dish. Sprinkle on paprika and dill. Good with buttered egg noodles or