Meatballs in dill sauce

- great dinner for kids - meatballs without frying in a pan - a few ideas for serving the meatballs

• Preparation time: 10 minutes Total cooking time: 35 minutes
• Number of servings: 14 meatballs with plenty of sauce
• Energy value 108 kcal
• Carbohydrates 3 g - Of which sugars 1 g
• Protein 6 g
• Fat 8 g
• Diet: low sugar, low carbohydrate, high protein.
• 500 g pork shoulder
• 1 Kaiser roll
• 1 medium egg
• spices: a flat teaspoon of salt and Provençal herbs and half a teaspoon of pepper
• 1 liter of vegetable or chicken broth
• 3 young carrots - about 160 g
• 1/3 cup of cream 30% - 125 g
• a full tablespoon of wheat flour - 20 g
• half a bunch of dill

Meatballs in dill sauce

My glass holds 250 ml. The vegetables were weighed before any peeling/preparation.

The calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients used in this recipe. The listed ingredients yield approximately 14 walnut-sized meatballs, weighing approximately 50 grams each. I didn't include the sauce in my calorie calculation.

Before making meatballs in dill sauce, I encourage you to read the entire post first. It includes many interesting tips on ingredients and their substitutes. You might want to add some rice flakes or a boiled potato to the meat mixture.

Recipe for meatballs in dill sauce

You'll need about 500 grams of pork. In my opinion, pork shoulder is best for meatballs. I bought a fairly fatty shoulder because that's what we prefer, but you can also choose a much leaner cut at the store. A mixture of pork neck and lean ham would also work well for meatballs in dill sauce, or pork loin, which I highly recommend.

Tip: You can also easily make meatballs from poultry, chicken or turkey.

Grind the meat in a food processor using the medium-sized holes. If you don't have a grinder, I recommend purchasing the meat from a butcher who can grind it on-site. Soak a whole, fresh or stale roll (or another small roll) in water, milk, or any broth for a few minutes. The roll should be thoroughly soaked. The inside should not be dry. Then, carefully but thoroughly, squeeze out any excess liquid. Squeeze it between your hands several times, pressing the roll to release as much liquid as possible through your fingers.

Crack an egg into a bowl with ground meat and soaked breadcrumbs and add spices: a flat teaspoon each of salt and Provencal herbs, and half a teaspoon of pepper.

Tip: Instead of an egg, you can add a level tablespoon of potato starch and one small potato (cooked and pressed through a ricer) to the mixture. A puree of rice flakes also works well. If you don't have mixed herbs, you can add a teaspoon of oregano.

Start kneading the meat mixture for the dill meatballs. I mix the mixture with my hands because that's the most convenient way for me, and I can see and feel whether the mixture is thoroughly mixed. I mix the mixture for at least five minutes, until it's perfectly smooth. I check to see if I can form a round meatball that holds its shape and doesn't spread, and only then do I decide whether to add breadcrumbs. I usually don't add anything else to the mixture.

Pour 1000 ml of broth into a medium-sized, wide pot. This can be chicken stock or even vegetable broth. Peel and thinly slice the carrots, then add them to the broth. Bring the broth to a boil. Reduce the heat to just a gentle simmer and simmer for about 10 minutes.

Form the meat mixture into walnut-sized balls. Each ball should weigh about 50 grams. Carefully transfer the balls to the pot of simmering broth. Arrange them side by side, but don't move them, as they're too fragile at the beginning of cooking. I ended up with exactly 14 balls.

Increase the heat slightly to bring the broth and meatballs back to a gentle simmer. Cook the meatballs in the broth, uncovered, for 15-20 minutes (on a low heat setting).

Tip: My meatballs in dill sauce are very delicate. I don't pan-fry them before adding them to the broth, and I don't dredge them in flour. However, I assure you, the meatballs won't fall apart in the pot if you handle them carefully.

Pour about 1/3 cup of 30% whipping cream into a small bowl. Add a full tablespoon of wheat flour, such as cake flour or all-purpose flour. Mix thoroughly to remove any lumps of flour. If the cream is at room temperature, it will be much easier to incorporate it into the flour than if it's straight from the refrigerator.

The mixture will be very thick, so before adding it to the pot, I recommend pouring a few tablespoons of the broth into the bowl with the cream and flour mixture. Stir everything together before adding it to the pot. Carefully stir the contents of the pot and then add half a bunch of chopped dill, which is about 35 grams.

Bring the meatballs in the dill sauce to a boil. The sauce should thicken slightly after a moment. Check its taste and, if necessary, add a little salt, pepper, or a tablespoon of lemon juice for a stronger flavor.

Ready

Serve the meatballs in dill sauce with boiled potatoes, buckwheat or other groats, or with pasta. This will make a lot of delicious sauce, so feel free to add more to each serving of meatballs.

Add some pickled cucumbers, lightly salted cucumbers, or your favorite salad, such as carrot salad, and a delicious dinner is ready!

What do you most like to serve your meatballs with?

Enjoy your meal.