Sausage Meatballs with Mustard Dill Sauce
Yield: About 30 small meatballs
Cook Time: 5-6 hours (in slow cooker) / 20 minutes in oven and on stove top
Tips: Meatballs may be cooked on the stove top (quick method) or in a slow-cooker (4-6 hours). Pork sausage or turkey sausage may be used.
Suggestion: May also be served as a main course over pasta or rice.
Ingredients
- Meatballs
- 1 1/2 lbs. extra lean bulk pork or turkey sausage
- 1 7-oz. can water chestnuts, drained and finely chopped
- 2 eggs
- 1/4 cup dry bread crumbs
- 1/2 teaspoon leaf basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Mustard Dill Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- salt and pepper to taste
- 2-3 teaspoons prepared mustard
- 1/4 teaspoon dill weed
- 1 cup sour cream
Directions
Meatballs
Preheat oven to 425°F.
In a medium mixing bowl, combine all meatball ingredients and mix until thoroughly blended. Shape into bite-size meatballs (about 1 inch in diameter). Place meatballs on the rack of a broiler pan and bake for 15 minutes.
Lightly grease slow-cooker Place browned sausage balls in lightly greased Slow Cooker. Cover and cook on low setting for 5-6 hours. Serve on wooden picks for dipping into sauce.
Mustard Dill Sauce
In a saucepan, melt butter over medium heat. Blend in flour until smooth. Gradually stir in milk. Add remaining ingredients. Cook and stir until smooth and thick.