Recipe - Creamy Dill Meatballs

1 pound Hamburger
1 Egg
One fourth cup Onion; chopped
One fourth cup Breadcrumbs; dry
One half teaspoon Salt
One half teaspoon Dry mustard
One fourth teaspoon Garlic powder
Pepper

SAUCE
1 cup Milk
2 tablespoon Butter
2 tablespoon Flour
One half teaspoon Dill; dried
One half teaspoon Paprika
One fourth teaspoon Salt

Fat grams per serving: Approx. Cook Time: :15
Combine all meatball ingredients in medium bowl. Shape mixture into 20
meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes.
Stir gently 34 times, rearranging meatballs. Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 451 minute or
till melted. Stir in flour, dill, One fourth tsp of paprika, salt and pepper.
Blend in milk. Cook at HIGH (100%) 35 minutes or till thickened and
bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle
with remaining paprika. Serve over hot buttered noodles.
posted by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip