Peppered Meatballs with Dill Sauce

This was a recipe I tried last week and it is DELICIOUS! Chad loves this, even as leftovers. And that is HUGE! He is not normally a leftover guy. The meatballs are fantastic, I think it is now one of my favorite meatball recipes.


I only put in half the pepper in the meatballs and half the dill. And the flavors were strong enough for us. But here is the original recipe.

Peppered Meatballs with Dill Sauce
1 1/2# lean hamburger
3/4 cup quick oats
1 egg
1/4 cup finely diced onion
1/4 cup milk
1 tsp salt
2 tsp ground pepper
1 tsp Worcestershire sauce
2 Tbsp ketchup
1 Tbsp dry parsley

Mix all ingredients. Form in balls and place on a greased cookie sheet. Line with foil for easier clean up. Bake at 400 for about 18 minutes, shaking occasionally.

Sauce:
1/4 cup butter
7 Tbsp flour
2 cups chicken broth
2 cups milk
2 tsp dry dill
1/2 tsp salt
1/2 tsp pepper

Melt butter in a large saucepan or dutch oven over medium heat. Whisk in flour, then broth and milk. Whisk and cook till bubbly. Boil for at least 1 minute, stirring constantly. (Don’t skip this step or your sauce will have a floury taste. Not good.) Stir in seasonings, then hot meatballs. Serve over hot pasta.