Kummel Klops (German Meatballs)

• 1 lb ground beef
• salt and pepper, to taste
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon dried dill
• 1/4 cup fine dry breadcrumb
• 1/4 cup milk
• 1 tablespoon chopped parsley
• 1 egg, slightly beaten
• 1 (14 ounce) can beef broth
• 1 (4 ounce) can sliced mushrooms, drained
• 1/2 cup chopped onion
• 1 cup sour cream
• 1 tablespoon flour

1. Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
2. Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
3. Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
4. Serve over German dumplings, noodles or mashed potatoes.

ground beef, salt, poultry seasoning, dill, breadcrumb, milk, parsley, egg, beef broth, mushrooms, onion, sour cream, flour

Taken from www.food.com/recipe/kummel-klops-german-meatballs-141058 (may not work)