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8 oz. lean ground beef
8 oz. lean ground pork
1 sm. onion, finely chopped
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. ground nutmeg
1 1/2 c. fresh bread crumbs
1/2 c. water


2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. beef broth
2 tbsp. snipped fresh dill or 1 teaspoon dried dill weed
1/2 c. half-and-half cream
Cooked buttered wide egg noodles, optional

In a bowl, combine beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4 inch balls and place on a rack over a baking pan. Bake at 400 degrees for 20 minutes. Meanwhile, for sauce, melt butter in a large skillet. Blend in flour; cook, stirring constantly, 2-3 minutes. Add broth, stirring until thickened, about 3-4 minutes. Stir in dill and meatballs. Reduce heat to low and simmer 15 minutes. Pour in cream and continue stirring until thickened and smooth, about 15 minutes. Serve over noodles, if desired, or as an appetizer with wooden toothpicks. Yield: 4 main-dish servings.

My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".

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