Hi, friends.
I haven’t shared a main dish in a while, so I thought I’d sneak a post in today before my awesome friend Becka comes to visit me from Sweden. I’m guessing we’ll be busy doing awesome things around town for the next week or so, so this might be the only post I get in this week.
This is a recipe I did not create myself. My family has been making this since I was in high school, at least. It came from a cookbook we had, but I have no clue which one. And I’m guessing with the multiple moves between then & now, my parents don’t even have it any more. In case you do, mom & dad, you wanna send the title my way so I can give credit where it’s due?
*Update: My mom tells me this comes from the Good Housekeeping Illustrated Cookbook. Sweet!*
Technically, I’ve adapted this recipe slightly. I cut down the meat a little and this time I used fresh dill because I had some on hand. So. Meat, check. Creamy sauce, check. Delicious & slightly unusual flavor from dill, check. Looks like a winner! Let’s get started.
Here’s what you need:
Ground beef, quick-cooking oats (old-fashioned oats don’t work well here), an egg, oil, sour cream, dill, and salt & pepper.
Oh, and beef broth, who is a diva and refused to be photographed with the rest of the ingredients.
Mix together beef, oats, egg, salt, pepper, and some of the dill.
Roll into balls. I make mine about 1.5 inches in diameter.
Pour the oil into a skillet over medium heat.
Add meatballs and cook, turning, until brown on all sides.
Then add the diva beef broth.
Cover, and simmer for 15 minutes, stirring frequently.
Then add the sour cream, the rest of the dill, and more salt & pepper to taste.
Stir in until the sour cream & remaining beef broth has combined to make a creamy sauce.
Serve over a long pasta like linguine. We also like this over rice, but that’s because we’re Filipino on the inside.
Yum, yum, yum.
The flavor is just perfect. The dill is just right, not overpowering. And the oats keep the meatballs really moist and tender.
Dilled Meatballs
Adapted from the Good Housekeeping Illustrated Cookbook.
1 lb. ground beef
3/4 cup quick-cooking oats, uncooked
1 egg
salt & pepper
dill weed (fresh or dried)
2 Tbsp. oil
1 cup beef broth
1 cup sour cream– don’t use reduced fat, it really affects the consistency.
Mix beef, oats, egg, salt & pepper and 1/2 tsp dry or 3 tsp fresh dill. Form mixture into 1.5 inch balls. Cook meatballs in oil in skillet over medium heat, turning until brown on all sides. Stir in beef broth. Heat to boiling. Reduce heat to low, cover & simmer for 15 minutes, stirring frequently. Stir in sour cream, 2 tsp dry or 2 Tbps fresh dill, and more salt & pepper to taste. Heat through, but do not boil. Serve over pasta or rice as desired.
Seriously, make this.
0 comments on Dilled Meatballs
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I think I know that awesome Becka. Have fun!
You sure do!
Hahahahaha… “diva beef broth” made me lol on the subway 😉