Lemon-Dill Meatballs In A Tomato-Cream Sauce

• Sauce
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 2 Tbls butter
• 2 cans Italian-style stewed tomatoes (14 1/2 oz each)
• 1 Tbls fresh dill
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup heavy cream
• Meatballs
• 1 beaten egg
• 1/2 cup soft bread crumbs
• 2 Tbls finely chopped onion
• 1 1/2 tsp finely shredded lemon peel
• 12 oz meatloaf/meatball mix (mix of beef, pork & veal)
• 2 Tbls cooking oil

1. Sauce
2. 1) In a medium saucepan cook the onion and garlic in hot butter until onion is tender but not brown.
3. 2) Stir in undrained tomatoes, dill, sugar, salt & pepper.
4. 3) Bring to boiling and reduce heat.
5. 4) Simmer, uncovered for 30-35 minutes or to desired consistency, stirring occasionally.
6. Meatballs
7. 1) Combine egg, breadcrumbs, onion and lemon peel.
8. 2) Add meat and mix well.
9. Shape meat mixture into equal sized meatballs.
10. 3) In a large skillet, cook meatballs in hot oil for 8-10 minutes or till no pink remains.
11. 4) Drain well.
12. Complete Meal
13. 1) Stir meatballs into sauce.
14. 2) Slowly add heavy cream to the sauce-meatball mixture, stirring constantly.
15. 3) Cook and stir for about 2 minutes or until heated through.
16. 4) Serve over hot cooked pasta.

sauce, onion, garlic, butter, italianstyle stewed, dill, sugar, salt, pepper, heavy cream, meatballs, egg, bread crumbs, onion, lemon peel, beef, cooking oil

Taken from www.epicurious.com/recipes/member/views/lemon-dill-meatballs-in-a-tomato-cream-sauce-50186943 (may not work)