Savory German-Style Meatballs with Creamy Dill Sauce
Indulge in the rich flavors of Germany with these savory meatballs, perfectly seasoned and drenched in a creamy dill gravy. Made with ground round and accompanied by fresh green onions, these meatballs are baked to perfection, creating a delightful dish that's both comforting and sophisticated. The addition of fresh dill brings a fragrant herbaceous note that perfectly complements the creamy sauce. Whether served over buttered noodles or mashed potatoes, this dish promises to satisfy and impress, making it ideal for family dinners or special occasions.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Ground Round
1.5 (lbs)
Soft Breadcrumbs
1 (cup (from 2 slices of bread))
Water
1/3 (cup)
Minced Green Onion
1/4 (cup)
Egg
1 (whole)
Salt
2 (teaspoons (divided))
Pepper
1/4 (teaspoon)
Butter or Margarine
1/4 (cup)
Flour
3 (tablespoons)
Milk
2 (cups)
Chopped Fresh Dill or Dill Weed
2 (tablespoons (or 2 teaspoons))
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the ground round, soft breadcrumbs, water, minced green onion, egg, 1 1/2 teaspoons of salt, and pepper. Use your hands to mix the ingredients lightly until just combined.
3
Shape the mixture into 24 equal-sized meatballs, ensuring they are uniform for even cooking. Arrange the meatballs on a jelly-roll pan lined with parchment paper for easy cleanup.
4
Bake the meatballs in the preheated oven for about 15 minutes, or until they are nicely browned and cooked through.
5
While the meatballs are baking, prepare the creamy dill sauce. In a medium saucepan, melt the butter over medium heat.
6
Once the butter is melted, sprinkle in the flour, whisking continuously for about 2 minutes until the mixture is bubbly and golden.
7
Gradually pour in the milk, whisking continuously until the mixture is smooth and well combined. Continue cooking, stirring constantly, until the sauce thickens, around 5 minutes.
8
Remove the saucepan from heat and stir in the chopped fresh dill and the remaining 1/2 teaspoon of salt, mixing well.
9
Once the meatballs are done baking, remove them from the oven and spoon the creamy dill sauce generously over each meatball.
10
Serve warm, ideally alongside hot buttered noodles or your favorite side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in these German-style meatballs?
The main protein used in this recipe is 1.5 lbs of ground round.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How many meatballs does this recipe yield?
This recipe makes 24 equal-sized meatballs.
How long do the meatballs need to bake?
The meatballs should bake for approximately 15 minutes or until they are nicely browned.
What type of breadcrumbs are required?
The recipe calls for 1 cup of soft breadcrumbs, which can be made from approximately 2 slices of bread.
What is the base of the creamy dill sauce?
The sauce is a white gravy made from a roux of butter and flour, combined with milk.
How much fresh dill is needed for the sauce?
You will need 2 tablespoons of chopped fresh dill.
Can I use dried dill instead of fresh?
Yes, you can substitute 2 teaspoons of dried dill weed for the 2 tablespoons of fresh dill.
What type of onion is used in the meatballs?
The recipe uses 1/4 cup of minced green onion.
Do I need to fry the meatballs before baking?
No, the meatballs are baked directly in the oven on a jelly-roll pan.
What is the purpose of adding water to the meat mixture?
Water is added to the ground round and breadcrumbs to ensure the meatballs remain moist and have a tender texture.
How much milk is required for the creamy sauce?
The recipe requires 2 cups of milk.
What should I serve with these meatballs?
They are best served warm over hot buttered noodles or mashed potatoes.
How do I prevent the meatballs from sticking to the pan?
It is recommended to line your jelly-roll pan with parchment paper for easy cleanup and to prevent sticking.
How much butter is used for the sauce?
The sauce requires 1/4 cup of butter or margarine.
When should the dill be added to the sauce?
The chopped fresh dill should be stirred in after the saucepan has been removed from the heat.
How much flour is needed for the roux?
You will need 3 tablespoons of flour to thicken the sauce.
How long should I cook the butter and flour mixture?
Whisk the butter and flour continuously for about 2 minutes until bubbly and golden.
Is an egg necessary for this recipe?
Yes, one whole egg is used as a binder to hold the meatballs together.
What amount of salt is used in the entire dish?
A total of 2 teaspoons of salt is used: 1 1/2 teaspoons in the meat mixture and 1/2 teaspoon in the sauce.
How much pepper is added to the meatballs?
The recipe calls for 1/4 teaspoon of pepper.
How should the meat mixture be combined?
Mix the ingredients lightly with your hands until just combined to avoid overworking the meat.
How long does the sauce take to thicken?
Once the milk is added, the sauce takes about 5 minutes of constant stirring to thicken.
What type of pan is recommended for baking the meatballs?
A jelly-roll pan is recommended for baking the meatballs.
Does this recipe include any sugar?
No, this is a savory recipe and contains no added sugar.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine for the sauce base.
What makes this dish 'German-style'?
The combination of seasoned beef meatballs and a creamy dill-based white sauce is characteristic of German comfort food.
Is the sauce poured over the meatballs before or after baking?
The sauce is spooned over the meatballs after they have finished baking in the oven.
What is the texture of the meatballs?
The use of soft breadcrumbs and water creates a tender, moist meatball.
Is this a good recipe for a family dinner?
Yes, it is described as a comforting and sophisticated dish ideal for family dinners or special occasions.