1/4 C. Butter
1/4 C Flour
1 tsp dill weed
2 C chicken broth
1/4 tsp salt
1 C sour cream
In medium sauce pan, melt butter, stir in flour, chicken broth, salt and dill. Cook over med until it thickens. Stir in sour cream until smooth & thick. Put meatballs in crockpot. Pour dill sauce over the meatballs cook on low-med heat for 4-5 hours
