A delightful twist on classic German meatballs, served with a rich and creamy dill sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground beef, chopped onion, breadcrumbs, egg, salt, and pepper. Mix until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into 24 evenly-sized meatballs and place them on a baking sheet.
Using a small scoop can help create uniform meatballs.
Bake the meatballs in the preheated oven for 15 minutes, or until browned and cooked through.
Check one meatball to ensure it's cooked through.
While the meatballs bake, melt the butter in a saucepan over medium heat.
Use a heavy-bottomed pan to prevent burning.
Stir in the flour and cook for 1-2 minutes until it forms a paste.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly until the sauce thickens.
Add the milk slowly to avoid lumps.
Stir in the dill and salt, then remove from heat.
Fresh dill adds a vibrant flavor to the sauce.
Serve the meatballs topped with the creamy dill sauce.
Garnish with extra dill for presentation.
Continue in our app for the best experience
