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European Meatballs In Cream Sauce W/dill

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CATEGORY CUISINE TAG YIELD
Meats, Dairy European Meat 4 Servings

INGREDIENTS

8 oz Lean ground beef round
8 oz Lean ground pork or veal
shoulder
1 Yellow onion, finely
chopped
1/2 t Salt
1/2 t Black pepper
1/4 t Dried thyme, crumbled
1/4 t Marjoram or oregano
crumbled
1/4 t Ground nutmeg
1 1/2 c Fresh bread crumbs
1/2 c Water
2 T Butter
2 T All-purpose flour
1 1/2 c Beef stock, canned beef
broth or beef consomme
2 T Snipped dill -or-
2 t Dried dill weed
1/2 c Heavy or light cream

INSTRUCTIONS

Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper,
thyme, marjoram, nutmeg, bread crumbs and water with hands. 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. 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.  MAGAZINE ARTICLE  From a collection of my
mother's (Judy Hosey) recipe box which  contained lots of her favorite
recipes, clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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