Meatballs in Creamy Dill Sauce


My wife who was diligently satisfying our gastronomical needs for the last 8 years challenged me one day … to cook. Which I started doing with the ever-growing enthusiasm. One of her earlier challenges turned out to be a simple, fast yet delicious variation on the old theme – meatballs in creamy dill sauce.

This recipe was originally published in Family Circle magazine in March 2013 (you will only be able to open the link if you have a Family Circle membership). I simply Googled “Meatballs” and this same recipe came up, courtesy of

  • 1 pound lean ground beef
  • 1 egg
  • ⅓ cup bread crumbs
  • ¼ cup fat-free milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 2 cups reduced-sodium beef broth
  • 2 tablespoons all-purpose flour
  • 1 4 ounce can sliced mushrooms, drained
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons snipped fresh dill
  • 6 ounces egg noodles, cooked following pkg directions
  • Steamed broccoli (optional)
  1. In a large bowl, combine ground beef, egg, bread crumbs, milk and ¼ tsp each of the salt and pepper. Form into 16 meatballs.
  2. Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining ¼ tsp each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160 degrees . Stir in sour cream and dill off heat.
  3. Serve with noodles and, if desired, steamed broccoli.

I kid you not, this takes 15 min prep time and 15 min cook time. I once made it right after I got home after work, on a Friday night, when normally you feel like you could eat anything, after a long week at work, as long as it’s fast. This hit the spot.

I will make it again and plan to time the steps above  (you know, realistic timelines, for an amateur cook) as well as provide recommended modifications.
Meantime, enjoy! Your whole family will be grateful!


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