German Meatballs with Cream Dill Gravy
Discover the comforting flavors of traditional German cuisine with these savory German Meatballs with Cream Dill Gravy! Made with a melt-in-your-mouth blend of ground beef and pork, these tender meatballs are enhanced by aromatic garlic, onion, and fresh parsley. Perfectly browned to caramelized perfection, they’re then simmered in a velvety cream dill gravy, flavored with zesty lemon juice and fresh dill for a bright, herbaceous finish. This crowd-pleasing dish pairs beautifully with buttery mashed potatoes, egg noodles, or crusty bread, making it an ideal choice for weeknight dinners or special occasions. With just 20 minutes of prep time, you'll have a hearty and flavorful meal that's as easy as it is satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef and pork mix
- 60 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Butter
- 30 g All-purpose flour
- 300 ml Beef broth
- 150 ml Heavy cream
- 2 tbsp Fresh dill, chopped
- 1 tsp Lemon juice
- 2 tbsp Vegetable oil
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to absorb.
In a large mixing bowl, combine the ground beef and pork mix, soaked breadcrumbs, egg, chopped onion, minced garlic, chopped parsley, salt, and black pepper.
Mix the ingredients thoroughly with your hands or a spoon until evenly combined.
Shape the mixture into meatballs, about the size of a golf ball (approximately 1.5 inches in diameter).
Heat vegetable oil in a large frying pan over medium heat. Fry the meatballs in batches until browned on all sides (about 8–10 minutes per batch). Remove and set aside.
In the same pan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the beef broth, ensuring no lumps remain. Bring to a simmer as the sauce thickens.
Stir in the heavy cream, chopped dill, and lemon juice. Simmer for 2–3 minutes, stirring occasionally.
Return the meatballs to the pan and gently toss to coat them in the gravy. Simmer for another 10 minutes, allowing the flavors to meld and the meatballs to cook through.
Serve hot with mashed potatoes, egg noodles, or crusty bread, garnished with additional dill, if desired.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
