Busy, but in a good way. In my new old position as editor of our local publication, (because our town is so small we don’t have an actual newspaper) .. I am feeling creative again and contributing to the community, hopefully in a good way. I love that I can work at home, too. Right now the dogs are laying all around me and I’ve got a candle burning as the snow begins to fly once again. Oh, did I really just say that?… Indeed….
We celebrated the big FIVE OH quietly with family – because of my hearing impairment, big noisy parties and the conversations they require are hard to navigate. I asked only one thing… please, no big party. I had a lovely day and I can honestly tell you I feel the number is a present to be opened, not a thing to begrudge. Age is a privilege, a gift not all receive. I’ll take it open handed and embrace each year as it comes, wrinkles and all.
Made this recipe the other night and it was a huge hit. To the arteries, not just the taste buds. But hey, sometimes you just gotta do what you gotta do and hope for the best.
Ingredients
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 cup soft bread crumbs
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 cup butter, cubed
- DILL CREAM SAUCE:
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon dill seed
Directions
- In a large bowl, combine the first seven ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in butter in batches until a thermometer reads 160°. Remove and keep warm.
In a small bowl, combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatballs. Yield: 6 servings.