Meatballs with Sour Cream and Dill
Savory and filling, these meatballs with dill sauce are an excellent main course. You can enjoy them most served over hot potato dumplings, though they are still very good when served over egg noodles.
- 500 g lean veal
- 500 g lean pork
- 300 g bread, crusts removed
- 100 ml milk
- 1 medium onion, finely chopped
- 100 g butter
- ½ cup flour
- 800 ml sour cream
- 2 tbsp dried mushroom powder
- 3 bunches of dill
- Salt and pepper for seasoning
- 2 eggs
- Mince the meat and put it in a large mixing bowl.
- Soak the bread in the milk, drain and squeeze out the excess.
- Melt a knob of the butter in a pan and gently fry the onion until it is translucent and soft, but not burnt.
- Beat the two eggs.
- Finely chop the dill.
- Mix together the minced meat, the bread, the fried onions (pour the melted butter in too), the two eggs, and one-third of the dill and season with salt and pepper.
- On a plate, mix together the flour and another third of the chopped dill.
- With wet hands, form the meat mixture into walnut-sized balls and roll them in the flour/dill mixture to coat them all over.
- Melt the rest of the butter in a large frying pan and, in batches if necessary, fry the meatballs until brown all over and hard.
Photo credit and inspiration: romanianfoodblog