Meatballs w/ Creamy Sauce

I made this last week when it was cool and rainy outside....I think it would be a good fall or winter meal. This recipe came about when I had some leftover frozen meatballs and wanted to do something different then Italian fare.....As with all my recipes feel free to edit and change....for instance I would normally use real onions instead of onion powder but my husband doesn't like the texture of them....So get creative! This recipe is great over egg noodles or rice....

6 Servings or so

2-2 1/2 lbs of your favorite Meatballs (Frozen or Homemade)

1/4 C Flour

1/4 C Butter

Onion Powder

1 C Milk

1 C Heavy Cream (for lighter omit cream and use another cup of milk or even half/half)

2 C Beef Broth/Stock

1-2 Lemons, Juiced (we like it lemony and use 2)

1-2 T Fresh Chopped Parsley

1 tsp of Fresh or Dried Dill

1/4 C or more Sour Cream (extra for garnish, optional)

Salt & Pepper

Green Onions, Chopped optional for garnish

If meatballs are raw & uncooked fry them up and set aside, if they are frozen then you can add them in the sauce as is. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Season with Salt, Pepper and Onion Powder. Add cold milk and beef broth whisk until dissolved and bring to a light boil for 1 min. Add the meatballs, stir. Cook over medium low heat (slow simmer) for 20-25 min, until sauce has thickened and meatballs are hot all the way through. Stir in the cream and heat for another 5-10min until hot stir in fresh parsley, dill and lemon juice, heat 3-5 more min. Stir in Sour Cream and serve over Egg Noodles or Rice and top with green onions. (If sauce is not as thick as you like it can be thickened with Flour or Cornstarch or use more equal parts Flour & Butter at the beginning of the recipe)