RECIPES
Basia
Yum. That's the first thing that comes to mind when I think of these meatballs. I've known them for a very long time and I come back to them often, because we all love them. Meatballs in dill sauce are tender and melt in your mouth. The sauce is aromatic, yet mild. My kids clean their plates down to the last crumb. The best part is that there isn't much work involved, you don't need many ingredients, and they make everyone happy. The most important rule: good, fresh meat.
The author of the recipe, neya2004, suggests using pork or veal for these meatballs. I used freshly ground beef, and instead of flour I added oat bran to the mixture. Still, I'm sharing the original recipe, without my changes. I served them with coarse bulgur, yellow beans, and cornichons. Because this dish is mild in flavor, it goes well with bold side dishes like pickles (cornichons, fermented dill pickles).
If you like dishes with a more pronounced flavor, add capers. I also recommend Königsberger klopse (meatballs in caper sauce).
Meatballs in Dill Sauce
Instructions - Meatballs in Dill Sauce:
Soak the roll in lukewarm milk or water. Peel and finely chop the onion. Put the meat in a bowl, add the egg, the soaked and drained roll, and the garlic pressed through a garlic press. Season quite generously with salt and pepper, add your favorite herbs (I added oregano and thyme), and mix thoroughly. Form the mixture into balls the size of a walnut.
Heat oil in a skillet. Roll each meatball in flour, shaking off any excess, and fry on each side until golden. Transfer to a pot and pour in enough water to cover the meatballs. Add the bay leaves and allspice, season with salt and pepper, and cook over low heat for about 30 minutes.
Ladle a few tablespoons of the sauce into a bowl and whisk in the sour cream and flour, then add it back to the sauce, stirring, being careful not to break up the meatballs. Wash and finely chop the dill, then add it to the sauce. Season to taste, simmer for a little while longer, and serve.
Enjoy!
