1 pound ground round
1/2 chopped onion or 1 teaspoon onion powder
1 teaspoon garlic powder
1 beaten egg
1/2 cup breadcrumbs or slice of bread, diced
1 can chicken broth
Dill - a teaspoon or so (dried)
1/4 teaspoon freshly grated Nutmeg*
1 cup or so of heavy cream
Mix all the above ingredients together and form into small balls. Brown in a hot skillet with oil. Drain oil and then simmer for about 15 minutes in 1 can chicken broth with dry dill weed and heavy cream. Thicken with flour and water if necessary. Serve with broad, flat egg noodles.
Notes from Kate:
* I add nutmeg to this recipe. It's optional.
I mix this in processor with the metal blade. It makes a nice smooth texture–good for meatballs and meat loaf.
This is a nice party dish too.