Source:

Joyce Anderson

Serves/Makes:6

Ingredients

• 1-1/2 lbs (.7 kg). ground chuck or round
• 1 cup (225 ml) soft bread crumbs (2 slices)
• 1/3 cup (80 ml) water
• 1/4 cup (60 ml) minced green onions
• 1 egg
• 2 tsp (10 ml). salt
• 1/4 tsp (1 ml) pepper
• 1/4 cup (60 ml) butter or margarine
• 3 tbsp (45 ml). flour
• 2 cups (475 ml) milk
• 2 tbsp (30 ml). chopped fresh dill or 2 tsp (10 ml) dillweed

Preparation

• Combine beef, bread crumbs, water, onions, egg, 1-1/2 tsp (7 ml) of the salt and pepper in a large bowl; mix lightly.
• Shape into 24 meatballs.
• Place on a jelly-roll pan.
• Bake in a hot oven (400 degrees (200 C.) F.) for 15 minutes, or until browned.
• Meanwhile, heat butter in a medium-size saucepan.
• Add flour; cook until bubbly.
• Remove from heat; gradually stir in milk until smooth.
• Return to heat; cook until thickened, stirring constantly.
• Stir in dill and the remaining 1/2 tsp (2 ml) salt.
• Spoon over meatballs.
• Serve with hot buttered noodles, if you wish.

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