<http://schema.org/recipeInstructions>
" In large bowl, mix ground beef, onion, bread crumbs, salt, pepper, 1 teaspoon dried dill weed, and 2 tablespoons water. Shape mixture into 1-inch meatballs. In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs, half at a time, until lightly browned on all sides, removing meatballs to bowl as they brown. Into drippings in skillet, stir flour and 1 teaspoon dill weed until blended. Gradually stir in beef broth; heat to boiling, stirring to loosen brown bits from bottom of skillet. Return meatballs to skillet; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Meanwhile, prepare rice as label directs. When meatballs are done, skim off fat from liquid; stir in sour cream, being careful not to let mixture boil. Heat through. Serve over rice. Each serving without rice: About 385 calories, 28 g fat, 87 mg cholesterol, 435 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4402/dilly-meatballs-1168/?click=main_sr>