fruited meatballs in dill gravy
(3 ratings)
This is a dish my mother has made as long as I can remember for friends, family, and holidays. She was always so proud of this dish, she entered it in a contest and won. This recip was modified from Grandma Kaphingst's friend Ole. The Apple is fantastic in the meatballs and the dill sauce just brings the dish alive. It's easy enough to make ahead of time and keep in the refrigerator overnight, the meatballs also freeze very well.
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(3 ratings)
yield
6 serving(s)
Ingredients For fruited meatballs in dill gravy
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2 lblean ground beef
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1 lgapple, peeled and grated
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2 csoft bread crumbs, 4 slices
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3eggs, slightly beaten
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1/4 cparsely
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2 tspseasoned salt, may use regular salt
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1 tspginger
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1 chot water
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2 can(10 3/4 ounce) cream of mushroom soup
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2 tspdill seeds
How To Make fruited meatballs in dill gravy
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1Combine all ingredients except for hot water,soup, and dill seed;shape into small balls. Place, not touching, in a greased cookie sheet. Bake 15 minutes at 450 degrees. Transfer to a 2 qt. baking dish.
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2GRAVY: To make gravy pour water into the cookie sheet to mix drippings, gradually stir this water into mushroom soup. Heat to the boiling point. Stir in dill seed. Then pour gravy over the meatballs. Bake at 350 degreed for about 1 hour.
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