Creamy dill meatballs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hamburger |
| 1 | Egg | |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Breadcrumbs; dry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Garlic powder |
| Pepper | ||
| 1 | cup | Milk |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Dill; dried |
| ½ | teaspoon | Paprika Salt |
Directions
SAUCE
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 3-4 times, rearranging meatballs. Drain, cover and set aside. In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or till melted. Stir in flour, dill, ¼ tsp of paprika, salt and pepper. Blend in milk. Cook at HIGH (100%) 3-5 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
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