Prep 30 mins
Cook 30 mins
What appeals to me the most about these meatballs isn't the heavy cream, raisins or apples it's the faint taste of rye.
- 2 eggs
- 1 cup heavy whipping cream
- 1⁄2 cup grated peeled apple
- 1⁄2 cup chopped raisins
- 1⁄2 cup cubed rye bread (1/4 inch cubes)
- 1⁄4 cup thinly sliced green onion
- 1⁄4 cup chopped almonds (optional)
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 lbs ground beef
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup all-purpose flour
- 2 cups beef broth
- 2 teaspoons snipped fresh dill or 1⁄2-1 teaspoon dill weed
- 1 cup plain yogurt
- 1 (8 ounce) can sliced water chestnuts, drained
- hot cooked egg noodles or rice
- In a bowl, combine the eggs, cream, apple, onion, raisins, bread, onions, and almonds if desired, and salt and pepper.
- Crumble meat over the mixture and mix well. Shape into 2-inch balls. Place on a greased wire rack in a baking pan. Bake, uncovered, at 400' for 25-30 minutes or until meat is no longer pink.
- Meanwhile, in a saucepan, melt the butter or margarine. Stir in the flour until smooth, gradually add the broth and dill. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat; stir in yogurt and water chestnuts. Pour over meatballs. Serve over hot cooked noodles or rice.