Meatballs in dill sauce

The recipe for meatballs is from my mother, who recently instructed me on how to prepare them. So I followed her instructions and it turned out delicious as always.


  • 500g of turkey minced meat
  • 1 small onion
  • 1 clove of garlic
  • 1 egg
  • 2 tablespoons of breadcrumbs
  • 1/2 teaspoon of salt
  • 1/2 tsp pepper
  • about 2 liters of broth
  • 250ml of cream 18%
  • 2 tablespoons of wheat flour + more to coat meatballs
  • a bunch of dill
  • salt and pepper to taste

Chop the onion and garlic very finely.

Put minced meat, onion, garlic, a whole egg, two tablespoons of breadcrumbs, half a teaspoon of salt and pepper in a bowl. Mix thoroughly, preferably with your hand.

Put some flour in a separate bowl. We measure portions for meatballs, e.g. as one spoon. Form a ball and coat in flour. Put them on a plate and repeat with the rest.

Boil the broth in a pot. Throw in the meatballs in portions, e.g. ten pieces. Cook for 5 minutes after departure and take out. We repeat with everyone.

In a pot, mix the cream with the flour. We add a little hot stock to temper the cream. Slowly add to the broth. Finally, sprinkle the finely chopped dill and bring to the boil.

We have a ready-made sauce, to which we add as many meatballs as we need (or all) at the moment and cook for a while. Leave the others for later, because the sauce will stay for sure.

Enjoy your meal!

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