Meatballs with Sour Cream and Dill
These Romanian Meatballs with Sour Cream and Dill sauce are an excellent main course.
Servings: 4
Ingredients
- 500 g lean veal
- 300 g bread, crusts removed
- 100 ml milk
- 500 g lean pork
- 1 medium onion, finely chopped
- 2 tbsp dried mushroom powder
- Salt and pepper for seasoning
- 100 g butter
- ½ cup flour
- 800 ml sour cream
- 3 bunches of dill
- 2 eggs
Instructions
- Use a large bowl to mince the meat.
- Use another bowl to have some bread soaked in milk, then drain the liquid.
- Heat a pan on the stove to a medium heat and melt the butter and add the chopped onion. Saute it until the onion gets translucent.
- On a cutting board finely chop the dill. Then in a small bowl add two eggs and whisk.
- Now combine the minced meat, the bread, and the the onion with the eggs transfer them to the pan and season with salt and pepper and one-third of the dill.
- Have a small cup with flour and the chopped dill. You can leave a little dill for the end.
- Have some flour on your hands wet them with a little vinegar and form small balls from the meat mixture and roll them in the flour and dill mixture.
- You can use same pan and transfer the meat balls ready to fry until brown.
- You can place some paper tower at the bottom of a place where you put the ready fried balls to get out any extra oil.
- Now it's time to prepare the sour cream by mixing 2 tbsp of the flour with the sour cream, dried mushroom powder and with, rest of the dill.
- Transfer the meatball in a serving plate pour over the sour cream mixture.