Title: Creamy Dill Meatballs
Categories: Meat Ground Beef
Yield: 4 Servings
| 1 | lb | Hamburger |
| 1 | | Egg |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Breadcrumbs; dry |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Garlic powder |
| | | Pepper |
| SAUCE |
| 1 | c | Milk |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | ts | Dill; dried |
| 1/2 | ts | Paprika |
| 1/4 | ts | -Salt |
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, 1/4 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