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Meatballs with Cream Sauce

Source of Recipe

Cook Now, Serve Later


List of Ingredients

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

SAUCE:
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


Recipe

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 potatoes.