Today I’m sharing a generational recipe that’s been passed down to me for basic meatballs, and the dill sauce to go with them is from Company’s Coming’s Main Courses.
– 2 eggs
– 1 c. dry bread crumbs (I like the seasoned Panko breadcrumbs)
– 1/2 c. finely chopped onion
– 2 lbs. ground beef
– 1 tsp each salt & pepper
Beat eggs slightly in a large bowl. Add all other ingredients & mix well. Shape into 40 small balls. Bake on large baking sheet with a lip – lined with parchment paper in a preheated 375 degree oven for 20-25 minutes.
– 1 can cream of mushroom soup
– 3/4 c. sour cream
– 2 tsp. beef bouillon powder
– 1 tsp. dill weed
Mix all ingredients together in a sauce pan, heat. Spoon over hot meatballs & toss to coat. Excellent over pasta, rice and potatoes. Yum!