Mastering the art of meatballs in perfect dill sauce

Dill sauce can be served with both meat and vegetarian dishes. It pairs excellently with various foods such as salads, eggs, fish, pasta, or poultry. Dill sauce can be served hot or cold, but for meatballs, I definitely recommend the hot version. Follow a simple cooking rule to avoid overcooking the herbs.

There's nothing worse than overcooked vegetables, and the same goes for herbs. You can't cook them for too long for their intense aroma to truly dominate the dish. The key to the exceptional flavour of dill sauce is adding the dill at the right moment. This way, the sauce takes on an intense aroma and deep flavour that is sure to impress everyone. It's best to do this right at the end of cooking the sauce, just before combining it with the meatballs.

You'll need a few basic ingredients to make the perfect dill sauce for meatballs. You'll need: 500 grams of ground meat (pork-beef mix), 1 kaiser roll, 80 millilitres milk, 1 egg, 1 onion, 1 tablespoon butter, salt, and pepper to taste. For the dill sauce, prepare: 2 tablespoons butter, 2 tablespoons all-purpose flour, 500 millilitres broth, 125 millilitres 12% cream, and 1 bunch of fresh dill.

Preparation:

1. Soak the roll in milk, and once it's soft, squeeze out the excess liquid.
2. Sauté the onion in butter until golden brown.
3. Add the squeezed roll, egg, sautéed onion, salt, and pepper to the ground meat.
4. Mix the mass thoroughly and form small balls, then coat them in flour.
5. In a pot, bring water with salt to a boil and add the meatballs, cooking them for about 10 minutes. In a saucepan, melt butter, add flour, and sauté briefly.
6. Gradually add the broth, stirring constantly to avoid lumps.
7. Finally, add the cream and chopped dill, seasoning with salt and pepper to taste. Add the meatballs, and the dish is ready.