Sunday, May 2, 2010

Meatballs in Dill Cream Sauce

The original recipe came to me from a beef mini-cookbook that was sent from Taste of Home and was submitted by Mildred Sherrer from Texas. I have tweaked the ingredients for the meatballs to suit my own taste but the sauce is as the original. I rarely have ground pork,(original recipe called for half beef and half pork) so have substituted just ground beef for the meat portion and added the milk and the egg. I like that the meatballs are cooked in the oven instead of frying.

16 oz. ground beef
1 small onion, finely chopped
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp ground nutmeg
1-1/2 C fresh bread crumbs
1/2 C milk
1 egg

Sauce 2 TBS butter or margarine
2 TBS flour
1-1/2 C beef broth
2 TBS snipped fresh dill or 1 tsp dill weed
1/2 C half-and-half cream

Cooked buttered wide egg noodles, optional (would be good served on mashed potatoes as well)

Combine the first 10 ingredients and shape into 1-1/4 in balls. Place on a rack over a baking pan and bake at 400 degrees for 20 minutes. Meanwhile, for sauce, melt butter in a large skillet. Blend in flour and cook stirring constantly for 2-3 minutes. Add broth, stirring until thickened, about 3-4 minutes. Stir in dill and meatballs. Reduce heat to low and simmer 15 minutes. Pour in cream and continue stirring until thick and smooth. Serve over noodles or potatoes or use as an appetizer with wooden picks. Yields 6 main-dish servings.

I used my cookie scoop to make the meatballs and it made 42.


  1. I made these last week when Chris and Dillon came to help us. Everyone thought it tasted delicious. We had it with mashed potatoes. I'll be making this again! :)

  2. Mary brought dinner to us after I had some knee surgery. She brought these meatballs and we loved them. My daughter was passing through and she loved them too. She asked for the recipe. Yummm! Mary always makes a hit with her cooking.


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