Dilled Meatballs with Mushroom Gravy

1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3/4 teaspoon salt
1/2 cup fresh bread crumbs
1/2 cup heavy cream
1 large egg, beaten
1/4 cup minced onion
2 tablespoons chopped fresh dill (2 tsp. dried)
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon fresh ground black pepper
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 teaspoon vegetable oil
2 tablespoons flour
3/4 cup beef broth
3/4 cup water
hot cooked egg noodles or rice

In large skillet, melt the butter over medium heat. Add the mushrooms and 1/4 tsp. of the salt. Cook, stirring often, until the mushrooms have given off their liquid and have browned lightly, about 6 minutes. Transfer the mushrooms to a plate and set aside. In a medium bowl, combine the bread crumbs, 1/4 c. of the heavy cream, the egg, onion, 1 tbl. dill, 1/2 tsp salt, allspice and nutmeg, and 1/8 tsp pepper. Stir with a fork until well mixed. Add the meats and mix until well blended. Using about 1 tbl. of the mixture for each, form meatballs and place them on waxed paper-lined baking sheet; refrigerate for 30 minutes.

In a large skillet, heat the oil over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, about 8 minutes. Sprinkle the flour over the meatballs and gently turn them until the flour is absorbed. Add the beef broth and water to the pan. Bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to low, cover, and simmer 5 minutes. Gently stir in the mushrooms, the remaining 1/4 c. cream, 1 tbl. dill and 1/8 tsp pepper. Cook until just heated through, about 2 minutes. Serve over egg noodles or rice.

Serves 4-6.

Mississippi Memories

Note: Use Make Ahead Meatballs or buy frozen ones if you don't have time to make the meatballs here.