Recipe - European Meatballs In Cream Sauce Wdill

8 ounce Lean ground beef round
8 ounce Lean ground pork or veal
shoulder
1 small Yellow onion; finely
chopped
One half teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Dried thyme; crumbled
One fourth teaspoon Marjoram or oregano;
crumbled
One fourth teaspoon Ground nutmeg
1 One half cup Fresh bread crumbs
One half cup Water

SAUCE
2 tablespoon Butter
2 tablespoon Allpurpose flour
1 One half cup Beef stock; canned beef
broth or beef consomme
2 tablespoon Snipped dill or
2 teaspoon Dried dill weed
One half cup 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 2inch balls and arrange about 1/2inch 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 10inch skillet over moderate
heat. Blend in flour to make a smooth paste, and cook, stirring, for 23
minutes. Gradually add stock, stirring until thickened, 34 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, 1gallon freezer bag or in a 2quart
microwavesafe 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 10inch
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 10inch 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
microwavesafe 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.