Make Veggie Meatballs.
While meatballs are baking, sauté onion in oil in skillet, over medium heat, for 5 minutes or until soft.
Add 1/2 cup (125 mL) stock or wine and cook about 4 minutes to reduce liquid to half volume. Mix in flour and stir constantly for 3 minutes to prevent flour from burning.
Remove from heat for 2 minutes and slowly stir in 1/2 cup (125 mL) of stock. Return to heat and gradually add more stock as flour absorbs liquid.
Add dill weed, oregano, nutmeg, pepper, ketchup, and mustard.
Bring to boil, reduce heat and simmer for 10 minutes.
Place cream in small bowl along with 1 cup (250 mL) of thickened broth. Mix and return to pan along with meatballs. Heat through but do not boil.
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