Danish Meatballs

These meatballs have a creamy sauce just made for spooning over noodles or rice. 1/2 kilo ground beef chuck or ground meat for meatloaf (beef, pork, and veal) 1/2 cup plain dried bread crumbs 1 large egg 1/4 cup chopped fresh flat-leaf parsley 2 tbsp. chopped fresh dill 1 tbsp. grated onion 1 tsp. salt 1/4 teaspoon ground black pepper 1/8 tsp. ground nutmeg 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 1 1/2 cups milk 1 cup low-sodium chicken broth 1. In a large bowl, combine ground beef, bread crumbs, egg, parsley, dill, onion, salt, pepper, and nutmeg just until well blended but not overmixed. Shape mixture into 24 meatballs, handling meat as little as possible. 2. In a 12-inch skillet, melt butter over medium-high heat. Add meatballs and cook until browned, using slotted spoon to transfer meatballs to bowl as they are browned. Discard all but 2 tablespoons drippings from skillet. 3. Stir flour into drippings in skillet;cook over medium heat, stirring, 1 minute. Gradually add milk and broth; cook, stirring constantly, until mixture has thickened and boils. 4. Add meatballs to skillet; heat to boiling. Reduce heat; cover and simmer for 10 minutes. Makes 6 main-dish servings. Note: dill herbs are pretty hard to find but I always seems to find some in Rustan's grocery all the time. * from The All New Good Housekeeping Cook Book