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German Meatballs with Cream Dill Gravy - Oven-baked meatballs with Dill Sauce
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Joyce Anderson


  • 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
  • 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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