Meatballs In Dill Cream Sauce

• 8 ounces lean ground beef (90% lean)
• 8 ounces lean ground pork
• 1 small onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups fresh bread crumbs
• 1/2 cup water
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups beef broth
• 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
• 1/2 cup half-and-half cream
• Cooked buttered wide egg noodles, optional

1. In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400u0b0 for 20 minutes or until a thermometer reads 160u0b0; drain.
2. Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes.
3. Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

lean ground beef, lean ground pork, onion, salt, pepper, thyme, marjoram, ground nutmeg, bread crumbs, water, butter, flour, beef broth, dill, cream, egg noodles

Taken from www.tasteofhome.com/recipes/meatballs-in-dill-cream-sauce/ (may not work)