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. -Carol |
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