Dill Meatballs

Submitted by Toby Jermain

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

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 60 appetizer meatballs
• Serves: 5-6

ingredients

• 907.18 g lean ground beef
• 236.59 ml uncooked rolled oats
• 1 medium onion, finely minced
• 14.79 ml finely minced garlic
• 4.92 ml salt
• 2.46 ml fresh ground black pepper
• 1-2 egg
• 14.78 ml dried dill weed, lightly crushed
• 44.37 ml extra virgin olive oil
• 236.59 ml beef stock or 236.59 ml bouillon
• 4.92 ml Kitchen Bouquet, gravy enrichener
• 236.59 ml sour cream
• hot cooked rice or noodles, as accompaniment (optional)

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.