Perfect meatballs with dill sauce: A quick delicacy

Dill sauce is a classic. It 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 I recommend the hot version for meatballs. To avoid overcooking the herbs, I suggest following a simple cooking rule.

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 flavor of dill sauce is adding the dill at the right moment. This way, the sauce takes on an intense aroma and deep flavor that will impress everyone. It's best to do this right at the end of cooking the sauce before combining it with the meatballs.

To make the perfect dill sauce for meatballs, you'll need a few basic ingredients: 18 oz of ground meat (pork-beef mix), 1 Kaiser roll, 1/3 cup milk, one egg, one onion, one tablespoon of butter, salt, and pepper to taste. For the dill sauce, prepare two tablespoons butter, two tablespoons all-purpose flour, 2 cups broth, 1/2 cup 12% cream, and one bunch of fresh dill.

Preparation:

1. Soak the roll in milk, and squeeze out the excess liquid once it's soft.
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, form small balls, and 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.