Dilly Meatballs

I have been making these meatballs for my family for more than 25 years.  They were always a favorite with my children.  I never had to worry they weren't going to eat their dinner when I served these meatballs.  Now that they are grown up, they make these meatballs for their own families. They loved them equally as well with a sweet and sour sauce.  I will include that variation as well.  

These meatballs are very moist and flavorful. You can make the meatballs and serve them with whatever sauce you may chose.  I've used them in spaghetti and meatballs, simply warming up my favorite vegetable based tomato sauce and letting the meatballs simmer in the sauce, while the pasta is cooking.   They are just as tasty the following day as leftovers.  Make sure you use lean ground beef and nothing leaner or the meatballs will be dry and not as flavorful.

Meatball Ingredients

2 eggs

1 cup dry bread crumbs

1/4 cup dry minced onion flakes

2 teaspoons salt

1/2 teaspoon pepper

2 lbs. lean ground beef 

Meatballs Method

Mix all ingredients together in a large bowl.  Shape in about 40 meatballs, about 1 1/2" around.  Don't handle the meatballs too much or they will become tough.  Bake on a large baking sheet (with sides) in a 375 degree F. oven for 20 to 25 minutes.  

Dill Sauce Ingredients

10 oz. / 284 ml can of condensed cream of mushroom soup

3/4 cup sour cream (regular or light)

2 teaspoons beef bouillon powder

1 teaspoon dill weed

Dill Sauce Method

Mix all ingredients together in a saucepan.  Heat through.  Put the meatballs into a serving dish and pour sauce over top.  Toss slightly to coat.  

Variation - Sweet and Sour Sauce

2 1/2 cups brown sugar
14 oz. / 398 ml can of pineapple chunks (save the juice) 
1 1/4 cups water & pineapple juice (drained from the tin)
2/3 cup vinegar
3 tablespoons soy sauce
2 1/2 tablespoons cornstarch
3 tablespoons water

Drain the pineapple juice into 2-cup measuring cup.  Add water to make up 1 1/2 cups of liquid.  In a large saucepan, mix sugar, the pineapple juice mixture, vinegar and soy sauce. Heat over medium, stirring occasionally until it boils.

Mix cornstarch with remaining water.  Stir into sauce until it boils and thickens.  Add the pineapple and meatballs.  Simmer to heat through.  

Serves 6.