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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 6 servings |
||
| Calories 455 | ||
| Calories from Fat 310 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.5g | 53% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 1.4g | ||
| Cholesterol 147mg | 49% | |
| Sodium 1009mg | 42% | |
| Potassium 468mg | 13% | |
| Total Carbohydrate 11.0g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.5g | ||
| Protein 24.3g | 48% | |
German Meatballs With Cream Dill Gravy
By: ElaineAnn
Sep 14, 2006
Tasty comfort food.
SERVES 6
Ingredients
- 1 1/2 lbs ground round
- 1 cup soft breadcrumbs (2 slices)
- 1/3 cup water
- 1/4 cup minced green onion
- 1 egg
- 2 teaspoons salt, divided
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- 3 tablespoons flour
- 2 cups milk
- 2 tablespoons chopped fresh dill or 2 teaspoon dill weed
Directions
1
Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.2
Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.3
Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.4
Remove from heat; gradually stir in milk until smooth.5
Return to heat; cook until thickened, stirring constantly.6
Stir in dill and the remaining 1/2 teaspoon salt.7
Spoon over meatballs.8
Serve with hot buttered noodles, if you wish.
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Davie Crockett's Ground Beef Wrap-Ups
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- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > European > Western > German
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Beansy
On Apr 15, 2009
We really liked this. Will definitely make this again. Thank You for this very tasty comfort dish.
From: twissis
On Dec 14, 2008
Made for the Photo Forum Dec International Christmas, Foods & Customs event & because of my lifelong fondness for the Czech, German & Polish cuisines ~ There are several reasons why I like this recipe: 1) It is tasty comfort food as you said, 2) It is ingredient, prep & family-friendly, 3) The meatball mixture holds together well & they brown nicely & 4) I esp like that the meatballs are baked vs fried. I had no idea how big to make the meatballs, but guessed & my yield was exactly 24 or 6 perfect servings. I did add garlic to the meat mixture & 5 min to the cook time which I recommend. I thot the sauce would be the star of this recipe, but was surprised that the meatballs really gave this dish its primary flavour & the sauce compliments it. I served it w/rice instead of noodles & we enjoyed it a lot. Thx for sharing this recipe w/us. Edited to Add ~ I just realized I put the full amt of salt in the meatballs, but quite by accident adjusted for it by not using salt in the sauce. 
From: Chef #956489
On Sep 15, 2008
Even my nephew, who doesn't eat anything except chicken nuggets, ate this. It was a great success and fun for a little German celebration.
From: dicentra
On Jan 19, 2007
These are fantastic!!! I used beef meatballs that I had already made and in the freezer and served it over noodles. Dinner came together in NO time! I thought for sure my sauce wasn't going to thicken, but I kept stirring and stirring and it finally thickened. Got even thicker after sitting awhile. Even the baby loved this. Doesn't reheat very well though.
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