Meatball Recipe with Dill and Sour Cream Sauce

This is a delicious meatball recipe with a dill and sour cream sauce.

The recipe is similar to a Swedish meatballs recipe, although the seasoning is a little different.

These meatballs have a touch of curry powder in them, plus other seasonings like sage and oregano.

As you can see from the recipe, you can change up the flavor by adding one or the other of the herbs suggested.

You can add your favorites, or try something new. The chopped dill is a necessity for this recipe though.

Either way, this recipe will delight anyone who loves that dill, sour cream combination.

The sauce makes it a perfect recipe to serve over noodles or rice.

Meatball Recipe with Dill and Sour Cream Sauce

Prep time: 10 minutes

Cook time: 20 minutes

1 cup fresh bread crumbs
2 tablespoons milk
8 tablespoons butter, divided
2 onions, chopped
1 1/2 pounds chuck, ground twice
2 egg yolks
1 teaspoon curry powder
1/4 teaspoon sage or thyme
1/4 teaspoon mace
1/4 teaspoon marjoram or oregano
1/4 teaspoon tarragon or basil
salt and pepper
dry bread crumbs
2 1/2 cups dairy sour cream
1 teaspoon lemon juice
chopped dill (or parsley)

Combine fresh bread crumbs and milk and set aside. Melt 4 tablespoons butter in a small skillet.

Add onion and sauté until golden brown. In a mixing bowl combine ground chuck, egg yolks and cooked onion. Squeeze any excess milk from bread crumbs and add crumbs to meat. Add all of the seasonings. Mix thoroughly with your hands.

Shape mixture into small even balls. Press a tiny lump of firm butter into the center of each ball. Roll balls in dry bread crumbs. Pat well in hands so the crumbs will stick. Chill for 30 minutes so that crumbs will stick to the meatballs a little better.

Melt 4 tablespoons of butter in a large skillet. Add meat balls and cook until golden brown on all sides and cooked through. Remove meatballs to a hot serving dish and keep warm.

Pour off almost all the fat from the skillet. Stir in the sour cream, lemon juice and chopped dill. Heat, scraping bits from bottom of skillet, but do not boil. Taste for seasoning. Pour the sauce over the meatballs.

Serve over noodles or rice.

Makes about 6 servings.

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• This recipe calls for the beef to be ground twice. That is just to ensure that the meat forms a nice fine meatball. It isn't essential and regular ground beef is just fine.
• I prefer to use lean ground beef as it releases less fat. Some people think that the higher fat ground beef is tastier. There is a lot of seasoning in this recipe so the meatballs will still turn out quite delicious either way.
• If you don't like dill, you can replace it with an equal amount of chopped parsley. The recipe is really designed for dill though.