Serve these moist and flavorful meatballs and savory dill cream sauce over buttered egg noodles.
1 1/2 pounds ground pork
1 cup soft bread crumbs
1/3 cup half-and-half (light cream)
1 large egg
1/4 cup finely chopped onion
1 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 2/3 cups half-and-half (light cream)
2 tablespoons snipped fresh dill
- Combine pork, bread crumbs, 1/3 cup half-and-half, egg, onion and seasonings; mix well. Shape mixture into eighteen 2-inch balls. Heat oil in nonstick pan. Brown meatballs over medium heat, turning carefully; remove from skillet.
- Reserve 2 tablespoons drippings in pan. Stir in flour; cook until thickened. Gradually add chicken broth; cook and stir until thickened. Stir in 1 2/3 cups half-and-half and dill; cook 2 minutes.
- Return meatballs to skillet; simmer 10 minutes.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 542 calories Protein 30 grams Fat 40 grams Sodium 828 milligrams Cholesterol 186 milligrams.
Recipe provided courtesy of Pork, Be Inspired®.