This recipe for meatballs is delicious but different, making it ideal for holiday gatherings. Men adore these for some reason! I’ve discovered that buying pre-made meatballs greatly reduces prep time and improves taste.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 25 meatballs |
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 eggs
- ⅓ cup finely chopped onion
- ½ cup heavy cream
- 1 cup dry bread crumbs
- 1 cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups sour cream
- ¼ cup chopped fresh dill
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 21 g |
| Sodium | 795 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Hubs love the meatballs were amazing he said! No need to add the heavy cream, instead I added Worcestershire sauce, more onions, and garlic. Turned out VERY tender. He was not a fan of the sauce but I LOVED IT! Will be making this for company. I served the entire thing over fettuccine. I did add a pinch of cumin to the sauce — kicked it up a bit AND the dill was grown in my garden 🙂
Melt 1/2 cup butter on low heat with 3 cloves of minced garlic until butter is barely beginning to bubble. Stir in 1/4 cup of flour. Increase heat to medium. Gradually stir in 1/2 cup chicken stock, 4 tablespoons lemon juice. Bring to a boil for about 2 minutes until it’s thick. Keep stirring! Add 1 tsp Dijon mustard, 2 cups sour cream, 3 tablespoons minced fresh dill. Reduce heat to low. Stir in 3 tablespoons of butter, 1/2 tsp cayenne pepper, 1 tsp salt, 1 tsp fresh ground black pepper. Set aside sauce. I used store bought Rosina brand Italian meatballs, prepared as instructed on package. Once meatballs were baked I placed them all in my crockpot and covered them in the prepared sauce. Set crockpot to keep warm and ate the meatballs after at least 30 minutes of marinating in the sauce. These are even better the next day because they’ve had time to really soak in the sauce!
I made 1/2 the recipe and I’m sorry I couldn’t rate the meatballs (had some in the freezer I needed to use) but that sauce is AMAZING and would likely make cardboard taste good! As with some other reviews I cut the butter by 1/2 (used 1/4 c)with great results and because I can’t possibly get enough dill I added the whole bunch. Served with noodles, YUM! Absolutely will make again and thx for the recipe.
I made this tonight and enjoyed it and will make it again. I read through most of the reviews and decided 1) added mushrooms and garlic to the butter before adding the flour. 2) only added 1 cup of sour cream and 1 tablespoon of dried dill. Dried dill is stronger than fresh. And 3) added a little cracked pepper. I used frozen meatballs, added them to a slow cooker and then poured the gravy over top and let them marinate all day. Very good on a cold day.
Yum! The dill sauce is absolutely delicious…thank you for this wonderful recipe…a keeper for sure! Serving it for New Year’s Eve and I know it will be a hit!
So good they were gone before I got any!
This sauce was great! Made it to the letter, but used frozen meatballs. Family enjoyed so much we’re
This sauce was really good. How can you rate a recipe on too much fat content. If you don’t like the ingredients that are in a recipe don’t make it. If you are concerned about fat content you can use reduced fat sour cream and less butter which makes no difference in the taste of this and therefore still deserves a good rating. I didn’t use this recipe for the meatballs because I had some in the freezer to use up. I didn’t have fresh dill so used 1-2 tsps of dried dill. We enjoy dill so this was the right amount for us.
Delicious! My sister loved it!
meh
Perfect exactly as is- I never saw my small family demolish a recipe designed for a larger group. Outstanding!
I used Kroger homestyle meatballs because I didn’t feel like making them myself. I put in a lot of fresh dill and some dry dill because I wanted more flavor. Everyone liked it but next time I am going to try beef broth instead of chicken. Or stir in a pack of brown gravy. It was really good but the sauce was a bit light compared to the meatballs.
I really enjoyed the dill flavor but just had to add a little garlic and onion to the sauce.
Love this!!! I used a pound of pork and omitted the veal. I’ve been looking for this recipe because I remember it from my childhood. The meatballs are incredible. They are always gone before the sauce, so I freeze extra sauce and serve it over store bought meatballs for a fabulous weeknight dinner.
I only used beef and pork 50/50, also left out the onion per my taste, and used panko brad crumbs for extra crunch. This is a wonderfully different meal served over egg noodles. I have made two more times and will continue to make this. Thank you for sharing it!
I made this recipe using packaged meatballs and my husband and I thought it was fabulous. I even halved the amount of butter in the sauce and didn’t miss the butter flavor at all. A real winner in our book.
my husband loved this dish! He was so impressed by it he asked me to add it to my lineup of recipes to use on a regular basis. Insanely delicious, even my three year old, 2 year old and infant son loved it! Yay for yummy recipes. thank you so much for sharing.
I did not like the sauce too dilly
I love dill, but I found the amount in this recipe to be way too much. Yes, I know its a dill sauce, but I didn’t expect the dill to be so overpowering. If I make this again, I will reduce the amount.
Delicious sauce, firm meatballs. Would skip pouring butter over the meatballs before they bake, and next time will use less butter in sauce–it separated and looked bad when served. Tasted great.
This is a favorite at our church’s sports banquet. Last year we used venison. This year I think we are using elk.