German Meatballs with Cream Dill Gravy - Oven-baked meatballs with Dill Sauce

• 1-1/2 lbs (.7 kg). ground chuck or round
• 1 cup (225 ml) soft bread crumbs (2 slices)
• 1/3 cup (80 ml) water
• 1/4 cup (60 ml) minced green onions
• 1 egg
• 2 tsp (10 ml). salt
• 1/4 tsp (1 ml) pepper
• 1/4 cup (60 ml) butter or margarine
• 3 tbsp (45 ml). flour
• 2 cups (475 ml) milk
• 2 tbsp (30 ml). chopped fresh dill or 2 tsp (10 ml) dillweed

1. Combine beef, bread crumbs, water, onions, egg, 1-1/2 tsp (7 ml) of the salt and pepper in a large bowl; mix lightly.
2. Shape into 24 meatballs.
3. Place on a jelly-roll pan.
4. Bake in a hot oven (400 degrees (200 C.) F.) for 15 minutes, or until browned.
5. Meanwhile, heat butter in a medium-size saucepan.
6. Add flour; cook until bubbly.
7. Remove from heat; gradually stir in milk until smooth.
8. Return to heat; cook until thickened, stirring constantly.
9. Stir in dill and the remaining 1/2 tsp (2 ml) salt.
10. Spoon over meatballs.
11. Serve with hot buttered noodles, if you wish.

ground chuck, bread crumbs, water, green onions, egg, salt, pepper, butter, flour, milk, dill

Taken from online-cookbook.com/goto/cook/rpage/000592 (may not work)