Dill Meatballs

From LV

Meatballs, 5 lbs. pre-made (I use 6 lb. club store bag)*

¾C chopped onion (one medium)

1/4C melted butter (use a little more)*

2C chicken broth

¼C flour

¼ tsp salt

1T dill weed (yes, this is a lot)*

16oz Top-the-Tator or sour cream

Heat meatballs in large roaster with a small amount of water on bottom. Cover and bake at 375 degrees for about 45 minutes. You do not have to pre-roast the meatballs, but you might have a lot of grease in the sauce if you don't.

While the meatballs are roasting, saute onion in butter until tender. Whisk a small amount of chicken broth and the flour together, then add that mixture and the rest of the chicken broth, salt, dill and Top-the-Tater to the pan with the onions and butter.

Drain excessive water/juice from heated meatballs and dump meatballs into very large crock pot (if serving as an appetizer). Pour warm sauce over heated meatballs and stir.
If making for dinner, serve over egg noodles.