Polish Veal Balls With Dill

From the book "A treasury of Polish Cuisine"

• Ready In: 40 mins
• Serves: 4
• Yields: 1 batch meatballs

Ingredients

• 2  slices  white bread, soaked in milk and dried a little
• 1⁄2 medium onion, minced
• 1  egg
• 1  lb  ground veal
•  salt and pepper, to taste
• 3  tablespoons flour
• 1 1⁄2 tablespoons butter
• 1  cup beef broth or 1  cup chicken broth
• 1⁄2 cup sour cream
• 1  tablespoon fresh dill, chopped

Directions

1. mix the bread with the onions, egg and meat thoroughly. Add salt and pepper.
2. Form small balls for the mixture and roll them in flour. Brown in hot butter on all sides.
3. Pour broth over veal balls, cover and simmer for about 20 minutes. Remove to a warm serving platter.
4. Add the rest of the flour to the pan drippings, and bring to a boil. Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.