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Meatballs in Creamy Tomato Dill Sauce
Lemony meatballs in a creamy tomato and dill sauce.
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Inactive Time
5
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
servings
Ingredients
For the sauce:
▢
1
tablespoon
butter
▢
1
tablespoon
canola oil
▢
1
medium onion
chopped
▢
2
cloves
garlic
minced
▢
2
ribs
celery
chopped
▢
29
ounces
canned diced tomatoes with juice
▢
1
tablespoon
chopped fresh dill
(or 1 teaspoon dried dillweed)
▢
¼
teaspoon
salt
▢
¼
teaspoon
pepper
▢
¼
cup
whipping cream or half-and-half
For the meatballs:
▢
1
egg
lightly beaten
▢
½
cup
soft bread crumbs
▢
2
tablespoons
finely chopped onion
▢
1 ½
teaspoons
finely shredded lemon peel
▢
½
teaspoon
salt
▢
12
ounces
ground beef
or turkey
▢
2
tablespoons
canola oil
Instructions
Add the butter and oil to a medium saucepan placed over medium high heat.
Cook the onion, garlic and celery until the onion is tender but not brown.
Stir in the tomatoes with their juice, dillweed, salt and pepper.
Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes stirring occasionally.
Meanwhile, prepare the meatballs.
In a large bowl, mix the egg, bread crumbs, onion and lemon peel and salt.
Add the meat and mix thoroughly.
Form into 16 meatballs.
In a large skillet, cook the meatballs for 8-10 minutes or until no pink color remains.
Add the meatballs to the tomato sauce.
Slowly add the whipping cream or half-and-half to the sauce and meatball mixture.
Cook, stirring constantly, for an additional two minutes or till cream is heated through.
Serve over spaghetti or linguine.
Notes
Nutrition
Serving:
1
|
Calories:
508
kcal
|
Carbohydrates:
23
g
|
Protein:
20
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
129
mg
|
Sodium:
950
mg
|
Potassium:
778
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
705
IU
|
Vitamin C:
23
mg
|
Calcium:
140
mg
|
Iron:
5
mg