Meatballs with a Creamy Dill Sauce
Indulge in the ultimate comfort food with these succulent Meatballs with a Creamy Dill Sauce, a dish that brings rich, savory flavors and a touch of elegance to your table. Juicy, tender meatballs made with a delightful blend of ground beef and pork are browned to perfection and then simmered in a luscious, velvety sauce infused with fresh dill, Dijon mustard, and a bright hint of lemon juice. The homemade roux-based sauce enhances the dish with its creamy texture and depth of flavor, while the fresh dill adds a refreshing herbal note. Perfectly paired with mashed potatoes, egg noodles, or steamed vegetables, this recipe is ideal for family dinners, special occasions, or any evening when you crave a satisfying, hearty meal. Ready in under an hour, this crowd-pleaser is sure to become a go-to favorite in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 60 milliliters Milk
- 1 Egg
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons Flour
- 500 milliliters Beef broth
- 120 milliliters Heavy cream
- 1 teaspoon Dijon mustard
- 3 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon juice
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 2-3 minutes until the breadcrumbs absorb the milk.
Add the ground beef, ground pork, egg, minced garlic, chopped onion, parsley, salt, and black pepper to the bowl. Mix gently with your hands until just combined, being careful not to overmix.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 6-7 minutes total. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking continuously, to form a roux.
Gradually pour in the beef broth while whisking to prevent lumps. Cook for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream, Dijon mustard, and lemon juice. Season with a pinch of salt and black pepper, then mix in the chopped fresh dill.
Return the browned meatballs to the skillet, making sure they are coated in the sauce. Cover and simmer gently for 10-15 minutes, allowing the meatballs to cook through and the flavors to meld.
Serve the meatballs hot, garnished with additional fresh dill if desired. They pair wonderfully with mashed potatoes, egg noodles, or steamed vegetables.
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.6 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1980 mg | 42% | |
*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.
