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Meatballs with Dill Gravy Recipe

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This recipe for Meatballs with Dill Gravy, by , is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karene Churchill

Category:
Category:

Ingredients:  
Ingredients:  
I used 2 boxes of No Name Wild Rice Meatballs and followed the baking directions on the back of box. Preheat oven to 400 and remove plastic wrap from meatballs and place meatballs in a baking dish. Heat meatballs for at least 20 minutes or internal temperature is 165. Then I drained the meatballs and pour the hot gravy over the top of meatballs in a crockpot.

Dill Gravy
2 (10 oz.) cans cream of mushroom soup
1 pint half and half
pint. whipping cream
2 tsp. dill weed

Directions:
Directions:
Put baked meatballs in crockpot. Combine soup, half and half, whipping cream and dill weed. Bring to a boil stirring often. Pour over meatballs.. Stir gravy and meatballs every hour and thin if necessary with half and half. I doubled the gravy as I wanted gravy for the ham too.

Personal Notes:
Personal Notes:
Everyone enjoyed this on Christmas 2019.

 

 

 

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