My father used to make these tender meatballs every year for Christmas when Iwas a kid.Now I carry on the tradition,and everyone still loves them.
—Michelle Lizotte
Cumberland, Rhode Island
Cumberland, Rhode Island
PREP: 30 min
COOK: 35 min
Yield: 6 servings
INGREDIENTS
1 egg, lightly beaten
1/2 cup milk
1 cup soft bread crumbs
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pound ground beef
1/2 pound ground pork
1/4 cup butter, cubed
1/2 cup milk
1 cup soft bread crumbs
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pound ground beef
1/2 pound ground pork
1/4 cup butter, cubed
Dill Cream Sauce:
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 cup beef broth
1 teaspoon salt
1/2 teaspoon dill seed
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 cup beef broth
1 teaspoon salt
1/2 teaspoon dill seed
PROCEDURE
In a large bowl, combine the first seven ingredients. Crumble beef and pork over mixture; mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in butter in batches until no longer pink. Remove and keep warm.
In a bowl, combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over meatballs.
Recipe taken from Taste Of Home magazine October-November 2006
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