fruited meatballs in dill gravy
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.
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 2 pounds lean ground beef
- 1 large apple, peeled and grated
- 2 cups soft bread crumbs, 4 slices
- 3 - eggs, slightly beaten
- 1/4 cup parsely
- 2 teaspoons seasoned salt (may use regular salt)
- 1 teaspoon ginger
- 1 cup hot water
- 2 cans cream of mushroom soup (10.75 oz)
- 2 teaspoons dill seeds
How To Make fruited meatballs in dill gravy
-
Step 1Combine 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.
-
Step 2To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Keyword:
#apple
Keyword:
#Meatballs
Keyword:
#dill
Keyword:
#Appetizer
Keyword:
#dinner ideas
Ingredient:
Beef
Method:
Bake
Culture:
German
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