Ingredients

• 1/2 cup onion
• 2 large eggs
• 3 pounds ground beef
• 1 tablespoon canola oil
• 1 cup oatmeal, uncooked
• 1/2 cup low-sodium beef broth
• 1 tablespoon dried dill
• 2 tablespoon dried thyme 
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons white all-purpose flour
• 2 cups reduced-sodium beef broth
• 1/3 cup water

Preparation

1. Preheat oven to 375° F.
2. Chop onion. Beat eggs.
3. Combine first 11 ingredients in a large bowl and mix well.
4. Roll into 1” balls and place on a baking sheet.
5. Bake for 10 to 15 minutes, until meatballs are cooked through.
6. To make sauce, melt butter in a large saucepan.
7. Add flour, reduced-sodium broth, remaining tablespoon dried thyme and water.Cook over medium heat, stirring until thickened.
8. Add meatballs to sauce and lower temperature to keep warm or place in a covered warming dish or slow cooker on low heat setting.

Helpful hints

• Reduced-sodium broth contains 450 to 500 mg sodium per cup. Low-sodium broth contains 140 mg sodium or less per cup.
• Make meatballs ahead and refrigerate. When ready to serve, heat ingredients together and transfer to a warming dish.