Dill sauce magic: The key to perfect meatballs

Dill sauce is a classic. It superbly complements meat and vegetarian dishes. It pairs wonderfully with various dishes, including salads, eggs, fish, pasta, or poultry. Dill sauce can be served hot or cold, but I recommend the hot version for meatballs. I suggest following a straightforward cooking principle to prevent the herbs from overcooking.

Overcooked vegetables are bad enough, but the same holds for herbs. You mustn't cook them too long to achieve a robust aroma permeating the dish. The secret to the exceptional flavour of dill sauce lies in adding the dill at the correct moment. This ensures the sauce develops a potent aroma and deep flavour that will impress everyone. The best time to do this is right after cooking the sauce before merging it with the meatballs.

You will need a few basic ingredients to perfect the dill sauce for meatballs. Prepare 500 grams of ground meat (pork-beef mix), 1 Kaiser roll, 80 millilitres of milk, one egg, one onion, and one tablespoon of butter, salt, and pepper to taste. For the dill sauce, gather two tablespoons of butter, two tablespoons of plain flour, 500 millilitres of broth, 120 millilitres of 12% cream, and one bunch of fresh dill.

Preparation:

1. Soak the roll in milk and squeeze out the excess liquid once it is 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 mixture thoroughly, form small balls, and then coat them in flour.
5. In a pot, bring salted water 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. Combine with the meatballs, and the dish is ready.