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Dilled Meatballs

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Scandinavian Meatballs with Dill

Dilled Meatballs with Pasta

photo ©Kari Diehl, licensed to About.com
Once you've rediscovered tender, homemade meatballs, you may never buy the frozen, tasteless variety again. These dilled gems are as good served "naked" as they are with sauce.

Prep Time: 40 minutes

Total Time: 40 minutes


  • For Meatballs:
  • 1/3 cup fresh bread crumbs
  • 2/3 cup milk
  • 1 Tbsp. finely chopped onion
  • 1/4 tsp. dill seed
  • 1 Tbsp. butter plus 2 Tbsp. butter for frying
  • 1 lb. ground beef (beef higher in fat content works best)
  • 1 egg
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • .
  • For Dill Sauce:
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 tsp. dill weed


For meatballs:

Add bread crumbs to milk and soak until softened. Meanwhile, sauté chopped onion and dill seed in butter over medium-high heat until onion is translucent. Remove from heat and transfer to mixing bowl. Stir in softened bread crumbs, ground beef, egg, salt, and pepper. Mixture will be soft.

Wet your hands and, with a light touch, form mixture into small, 1-inch meatballs. Fry in remaining 2 Tbsp. butter over medium-high heat, turning gently but frequently, until meatballs are well-browned and cooked through.

For dill sauce:

Over medium-high heat, stir together 1 Tbsp. butter and flour to make a golden roux. Immediately whisk in milk, stirring until all lumps dissolve. Fold in sour cream, dill weed, and prepared meatballs. Reduce heat to medium, and heat until warmed through, about 10 minutes.

Serve with noodles, rice, or new potatoes.

:Yield: 5 dozen dilled meatballs.

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