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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Dairy Swedish Ethnic, Meat, Sauce 2 Servings

INGREDIENTS

8 oz Ground veal
1/3 c Fresh white breadcrumbs
1/3 c Onion, minced
1 Egg white
2 T Fresh dill, minced
<<<or>>>
2 t Vegetable oil
1/3 c Half and half
1/4 c Whipping cream

INSTRUCTIONS

Recipe by: Bon Appetit December 1993 Preparation Time: 0:30 Line small
baking pan with waxed paper.  Combine veal, breadcrumbs, onion, egg
white and 1-1/2 tablespoons dill in large bowl and blend well. Shape
veal mixture into about 16 balls and place on prepared pan.  (Can be
prepared 1 day ahead.  Cover and refrigerate.) Heat oil in medium
nonstick skillet over medium heat.  Add meatballs to skillet; cook
until brown and cooked through, turning frequently, about 12 minutes.
Add half and half, whipping cream and 1/2 tablespoon dill to skillet;
stir until sauce is slightly thickened, scraping up any browned bits,
about 3 minutes. Season with salt and pepper. mm n wrenn Posted to
MM-Recipes Digest V4 #064 by "William E. Webster"
<thelma@pipeline.com> on Mar 03, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 172
Total Fat: 19.4g
Cholesterol: 129.2mg
Sodium: 156.3mg
Potassium: 614.7mg
Carbohydrates: 9g
Fiber: 1.1g
Sugar: 1.6g
Protein: 27.7g


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