Meatballs with Dill Sauce
Indulge in the comforting flavors of these tender Meatballs with Dill Sauce, a perfect blend of hearty ground beef and pork seasoned with garlic, breadcrumbs, and fresh dill. Each meatball is pan-seared to golden perfection before being simmered in a creamy, tangy dill-infused sauce made from butter, flour, stock, and a hint of lemon juice. This 50-minute recipe is as satisfying as it is versatile, pairing wonderfully with mashed potatoes, fluffy rice, or buttery egg noodles. Ideal for cozy family meals, this dish combines traditional cooking techniques with a fresh herbaceous twist, making it a standout addition to your weeknight dinner rotation.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 60 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 2 Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill, chopped
- 30 g Butter
- 30 g All-purpose flour
- 500 ml Chicken or vegetable stock
- 120 ml Heavy cream
- 1 tbsp Lemon juice
- 2 tbsp Fresh dill, chopped (for sauce)
- 2 tbsp Oil (for frying)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, salt, black pepper, and 2 tablespoons of chopped dill. Mix well until all ingredients are evenly incorporated.
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat the oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally to brown all sides. Remove the cooked meatballs and set aside.
Drain excess grease from the skillet, leaving about 1 tablespoon behind. Add the butter to the skillet and allow it to melt over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Slowly pour in the chicken or vegetable stock, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream, lemon juice, and 2 tablespoons of chopped dill. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Return the meatballs to the skillet and spoon the sauce over them. Cover the skillet and let the meatballs simmer in the sauce for an additional 10 minutes, ensuring they are cooked through and infused with the flavors.
Serve the meatballs hot with the dill sauce drizzled over them. They pair beautifully with mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.2 g | 316% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.1 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 305 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1606 mg | 34% | |
*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.
