Real Recipes From Real Home Cooks ®

fruited meatballs in dill gravy

(3 ratings)
Recipe by
Susan Magness
Cleburne, TX

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 Avon contest and won third place, so it was printed in their cookbook. This recipe 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, and the meatballs also freeze very well.

(3 ratings)
yield 6 serving(s)
method Bake

Ingredients For fruited meatballs in dill gravy

  • 2 lb
    lean ground beef
  • 1 lg
    apple, peeled and grated
  • 2 c
    soft bread crumbs, 4 slices
  • 3
    eggs, slightly beaten
  • 1/4 c
  • 2 tsp
    seasoned salt (may use regular salt)
  • 1 tsp
  • 1 c
    hot water
  • 2 can
    cream of mushroom soup (10.75 oz)
  • 2 tsp
    dill seeds

How To Make fruited meatballs in dill gravy

  • 1
    Combine all ingredients except for hot water, soup, and dill seed; shape into small balls. Place, not touching, on a greased baking sheet. Bake 15 minutes at 450 degrees F. Transfer to a 2 qt. baking dish.
  • 2
    To make the gravy, pour the water into the bakin sheet to mix drippings, gradually stir this water into the mushroom soup. Heat to the boiling point. Stir in dill seed. Then pour gravy over the meatballs. Bake at 350 degrees F for about 1 hour.