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Ingredientes
- 8 ounce Lean grnd beef round
- 8 ounce Lean grnd pork or possibly veal shoulder
- 1 sm Yellow onion, finely minced
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Dry thyme, crumbled
- 1/4 tsp Marjoram or possibly oregano, crumbled
- 1/4 tsp Grnd nutmeg
- 1 1/2 c. Fresh bread crumbs
- 1/2 c. Water
- 2 Tbsp. Butter
- 2 Tbsp. All-purpose flour
- 1 1/2 c. Beef stock, canned beef broth or possibly beef consomme
- 2 Tbsp. Snipped dill -or possibly-
- 2 tsp Dry dill weed
- 1/2 c. Heavy or possibly light cream
Direcciones
- 1. Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper, thyme, marjoram, nutmeg, bread crumbs and water with hands.
- 2. Shape mix into 2-inch balls and arrange about 1/2-inch apart on slightly oiled broiler pan. Broil 4 inches from the heat for 4 min on each side or possibly till lightly browned.
- 3. To prepare the sauce, heat butter in heavy 10-inch skillet over moderate heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3 min. Gradually add in stock, stirring till thickened, 3-4 min.
- Transfer meatballs to the sauce.
- NOTE: At this point the meatballs and sauce can be cooled to room temperature and stored. Chill in tightly covered container for up to 24 hrs. Or possibly freeze in a labeled, 1-gallon freezer bag or possibly in a 2-qt microwave-safe casserole, tightly covered, for up to 3 months at 0 degrees.
- 4. Stir in the dill and reduce heat to its lowest point; simmer, covered, for 15 min, basting the meatballs several times. Add in the cream and stir till then sauce is smooth, about 1 minute. Transfer meatballs and sauce to a heated serving dish. Add in a blush of paprika and the dill. Serve with potatoes or possibly buttered egg noodles.
- Makes 4 servings, 493 calories perserving. TO SERVE LATER (from refrigerator): Heat in a covered 10-inch skillet over moderate heat for 10 min or possibly till simmering, stir occasionally. Proceed as in step 4. TO SERVE LATER (from freezer): Heat in a covered 10-inch skillet over low heat till simmering, about 20 min.
- Stir occasionally and, if necessary, add in a few Tbsp. of water to prevent sticking. Proceed as in step 4. TO MICROWAVE: In a covered microwave-safe casserole, heat on HIGH for 10 min. Stir in the dill and turn the meatballs. Microwave on HIGH 6 min more. Add in the cream; stir till the sauce is smooth. Microwave on HIGH 1 minute longer. Serve as in step 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 563 | |
| Calories from Fat 306 | 54% |
| Total Fat 34.31g | 43% |
| Saturated Fat 15.53g | 62% |
| Trans Fat 0.53g | |
| Cholesterol 115mg | 38% |
| Sodium 999mg | 42% |
| Potassium 520mg | 15% |
| Total Carbs 34.64g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.25g | 2% |
| Protein 27.64g | 44% |
