DILL MEATBALLS

Dill Meatballs image

Provided by Toby Jermain

Categories Meat

Time 50m

Yield 60 appetizer meatballs, 5-6 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
1 cup uncooked rolled oats
1 medium onion, finely minced
1 tablespoon finely minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 egg
3 teaspoons dried dill weed, lightly crushed
3 tablespoons extra virgin olive oil
1 cup beef stock or 1 cup bouillon
1 teaspoon Kitchen Bouquet, gravy enrichener
1 cup sour cream
hot cooked rice or noodles, as accompaniment (optional)

Steps:

Mix together first 7 ingredients (through eggs), plus half of dill weed.
Shape into 1" meatballs.
Cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain.
Drain excess oil from skillet, leaving browned bits in pan.
Stir in stock and Kitchen Bouquet.
Heat to boiling, scraping the bottom of the pan.
Return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes.
Stir in sour cream and remaining dill, and heat thoroughly.
Serve over rice or noodles, or individually as hors d'oeuvres.

Nutrition Facts : Calories 583.4, Fat 38.1, SaturatedFat 15, Cholesterol 180.5, Sodium 782.8, Carbohydrate 16.2, Fiber 2.1, Sugar 1.4, Protein 42.6