Ingredients

8 ounces ground veal (I've used premade frozen meatballs for this and they work out great)
1/3 cup fresh white breadcrumbs
1/3 cup minced onion
1 egg white
2 tablespoons minced fresh dill or 2 teaspoon dill weed
2 teaspoon vegetable oil (more if needed)
1/3 cup half and half
1/4 cup whipping cream

Instructions

Line small baking pan with waxed paper.
Combine veal, breadcrumbs, onion, egg white and 1^1/2 tablespoons dill in large bowl and blend well.
Shape veal mixture into about 16 balls and place on prepared pan. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oil in medium nonstick skillet over medium heat.
Add meatballs to skillet; cook until brown and cooked through, turning frequently, about 12 minutes.
Remove meatballs and set aside.
Add half and half, whipping cream and ½ tablespoon dill to skillet; stir until sauce is slightly thickened, scraping up any browned bits, about 3 minutes.
Add meatballs back to skillet to blend with sauce.
Season with salt and pepper.

Serve in a pretty bowl as an appetizer or over flat noodles as a main dish.