Creamy Dill Meatballs
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
bread crumbs
dry |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | x |
black pepper
|
*
|
| Sauce | |||
| 1 | cup |
milk
|
|
| 2 | teaspoons |
butter
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| ½ | teaspoon |
dill weed
dried |
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
bread crumbs
dry |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | x |
black pepper
|
*
|
| Sauce | |||
| 237 | ml |
milk
|
|
| 1E+1 | ml |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
dill weed
dried |
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
salt
|
|
Directions
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 3 to 4 times, rearranging meatballs.
Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 45 to 1 minute or until melted.
Stir in flour, dill, ¼ teaspoon of paprika, salt and pepper.
Blend in milk.
Cook at HIGH (100%) 3 to 5 minutes or until thickened and bubbly, stirring after every minute.
Pour sauce over meatballs and sprinkle with remaining paprika.
Serve over hot buttered noodles.
