GWJamaica Cook Book

Ingredients

Swedish Meatballs
1/4 cup butter
1 small onion, minced
1/4 cup all-purpose flour
2-1/4 cups beef broth
1/2 pint dairy sour cream (1 cup)
1/2 teaspoon dill weeds
Salt and freshly ground black pepper to taste

Preparation

Prepare Swedish Meatballs; set aside. In a large heavy skillet, heat butter. Add onion. Cook over low heat, stirring, about 5 minutes or until onion is translucent but not browned. Blend in flour. Gradually stir in beef broth. Cook, stirring, until thickened. Stir in sour cream, dill weed, salt and pepper. Add baked meatballs with pan juices. Heat to serving temperature or cool and reheat later. Makes 6 to 8 main-dish servings, 20 appetizer servings.