Total Time
50mins
Prep 20 mins
Cook 30 mins

This can be served as a main dish or as a party appetizer.

Ingredients Nutrition

Directions

  1. Mix together first 7 ingredients (through eggs), plus half of dill weed.
  2. Shape into 1" meatballs.
  3. Cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain.
  4. Drain excess oil from skillet, leaving browned bits in pan.
  5. Stir in stock and Kitchen Bouquet.
  6. Heat to boiling, scraping the bottom of the pan.
  7. Return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes.
  8. Stir in sour cream and remaining dill, and heat thoroughly.
  9. Serve over rice or noodles, or individually as hors d'oeuvres.

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