1. Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper, thyme, marjoram, nutmeg, bread crumbs and water with hands.

2. Shape mixture into 2-inch balls and arrange about 1/2-inch apart on slightly oiled broiler pan. Broil 4 inches from the heat for 4 minutes on each side or until lightly browned.

3. To prepare the sauce, melt butter in heavy 10-inch skillet over moderate heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3 minutes. Gradually add stock, stirring until thickened, 3-4 minutes. Transfer meatballs to the sauce.

temperature and stored. Refrigerate in tightly covered container for up to 24 hours. Or freeze in a labeled, 1-gallon freezer bag or in a 2-quart microwave-safe casserole, tightly covered, for up to 3 months at 0 degrees.

4. Stir in the dill and reduce heat to its lowest point; simmer, covered, for 15 minutes, basting the meatballs several times. Add the cream and stir until then sauce is smooth, about 1 minute. Transfer meatballs and sauce to a heated serving dish. Add a blush of paprika and the dill. Serve with potatoes or buttered egg noodles. Makes 4 servings, 493 calories per serving. To Serve Later (from refrigerator): Heat in a covered 10-inch skillet over moderate heat for 10 minutes or until simmering, stir occasionally. Proceed as in step 4. To Serve Later (from freezer): Heat in a covered 10-inch skillet over low heat until simmering, about 20 minutes. Stir occasionally and, if necessary, add a few tablespoons of water to prevent sticking. Proceed as in step 4. To Microwave: In a covered microwave-safe casserole, heat on High for 10 minutes. Stir in the dill and turn the meatballs. Microwave on High 6 minutes more. Add the cream; stir until the sauce is smooth. Microwave on High 1 minute longer. Serve as in step 4.

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From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm