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I’m gonna made these as an appetizer, for the new years party. They have a more dill flavor the next day.
1 stick butter
1 cup flour
4 cups chicken broth
4 teaspoons dill weed
1/2 teaspoon salt
2 cups sour cream
3 lb frozen precooked meatballs — (3 to 5)Melt butter in medium saucepan over medium heat. Stir in flour to make roux.
Add broth and seasonings. Stir until thickened. Remove from heat. Stir in sour cream.
Add meatballs (3 pounds for more sauce for the rice, 5 pounds for hors d’oeuvre).
Place in crock pot or slow cooker .
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