• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

European Meatballs in Cream Sauce W/dill

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 8 oz Lean ground beef round
  • 8 oz Lean ground pork or veal
  • -shoulder
  • 1 sm Yellow onion; finely
  • -chopped
  • 1/2 ts Salt
  • 1/2 ts Black pepper
  • 1/4 ts Dried thyme; crumbled
  • 1/4 ts Marjoram or oregano;
  • -crumbled
  • 1/4 ts Ground nutmeg
  • 1 1/2 c Fresh bread crumbs
  • 1/2 c Water


2 tb Butter
2 tb All-purpose flour
1 1/2 c Beef stock; canned beef
-broth or beef consomme
2 tb Snipped dill -or-
2 ts Dried dill weed
1/2 c Heavy or light cream

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 1/2-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.


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