Ingredients
8 ounces lean ground beef (90% lean)8 ounces lean ground pork1 small onion, finely chopped1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dried thyme1/4 teaspoon dried marjoram1/4 teaspoon ground nutmeg1-1/2 cups fresh bread crumbs1/2 cup waterSAUCE:2 tablespoons butter2 tablespoons all-purpose flour1-1/2 cups beef broth2 tablespoons snipped fresh dill or 1 teaspoon dill weed1/2 cup half-and-half creamCooked buttered wide egg noodles, optional
Preparation
In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain.
Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes.
Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.
