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