Dilly Sauce For Meatballs Recipes

Steps:

• Combine all ingredients in a medium sauce pan and whisk until heated through and slightly thickened.
• Add meatballs and simmer until meatballs are warm.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

Steps:

• 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.

Steps:

• In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• (I use my kitchenaid).
• With moistened hands (this will be sticky), shape into 1 inch balls.
• Roll the meatballs in bread crumbs until well coated.
• Arrange in a single layer on shallow baking pans.
• Drizzle melted butter over the meatballs.
• Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• Meanwhile, make the sauce:.
• Melt butter in a large saucepan over low heat.
• Whisk in the flour till smooth.
• Gradually stir in the chicken broth.
• Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
• Place meatballs in a serving dish and cover with the sauce.
• Serve over egg noodles.

Steps:

• Preheat oven to 350 °. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160°. Remove from oven and place in a 3-qt. baking dish. , For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs. , Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
• Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
• Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
• Place meatballs in a chafing dish and cover with the sauce to serve.