Cooking secrets unveiled: a delectable meatball recipe

The secret for moist meatballs primarily lies in the type of meat. Opt for ground pork shoulder which keeps the meatballs juicy. If you have leaner meat like turkey at hand, incorporate a bit of ground bacon or pork neck to sustain the juiciness. And here's a tip: avoid adding dry breadcrumbs which might possibly sap the moisture from the meat. Instead, soak a Kaiser roll in milk and mix it into the meatball mixture.

Ingredients:

          
• 1.3 lbs of fatty ground meat, preferably pork,
• 1 onion,
• seasoning: salt, ground black pepper, granulated garlic, ground sweet paprika.

Sauce:

                      
• 1 flat teaspoon of salt,
• 2 teaspoons of freshly ground pepper,
• 1 and 1/2 teaspoons of turmeric,
• 3 teaspoons of mustard,
• 1 cup of 30% heavy cream,
• 1 heaping tablespoon of chopped dill.

My mother-in-law's recipe is quite simple. Choose fatty ground meat for maximum flavor. Mix it well with chopped onion and seasonings, shaping them into meatballs about the size of a large walnut, and arrange in an ovenproof dish.

To amplify the juiciness of meatballs, it's worth slathering them generously in the sauce. My mother-in-law's light and creamy sauce packs a punch with a phenomenal flavor profile. To prepare it, you need: salt, pepper, turmeric, mustard, heavy cream, and fresh dill.

The sauce comes together quickly. Simply whisk all the ingredients in a bowl and douse the meatballs in it, then place them in an oven preheated to 356 degrees Fahrenheit. Let them bake for about 30 minutes until they're perfectly done.

Serve these delicious, hearty meatballs with your choice of rice, potatoes, or pasta. They're bound to impress all family members.

Thanks to easy tweaks and innovative additions, these baked meatballs in a mustard-dill sauce will steal the show at any meal. Experience traditional flavors with a modern twist, and relish a flawless, juicy dish conjured up from my mother-in-law's recipe. Bon appétit!