Meatballs in a dill sauce are typical of Polish cuisine. Unfortunately, in my mind they took place of when-you're-sick food that is rather bland in taste, especially with boiled meatballs. Thus, to disenchant them, I experimented a bit with the flavours to make them more distinct, but still delicate. Instead of boiling the meatballs I baked them (no oil used so it's still on the healthy side) and added fennel and blue cheese inside. Also, the dill sauce, which in my house was a poor man's sauce based on water, is done using stock and complemented with a pinch od mustard powder and two types of pepper. The result was very pleasing, I'm definitely making them again soon!
You'll need:
For the meatballs:
350gr mince pork
1 egg
breadcrumbs
blue cheese (or gorgonzola piccante)
fennel seeds
white pepper
black pepper
salt
For the sauce:
1/4 glass vegetable stock
3 spoons of dense sour cream
dill
1 spoon flour
English mustard powder (optional)
White pepper
Black pepper
1. Crumble the cheese and mix the ingredients for the meatballs. Form meatballs and put them in an open oven dish. Put in an oven preheated to 180 degrees for around 20-30 minutes until the meatballs turn golden brown on the outside.
2. To prepare the sauce, warm up the stock in a small pot. Mix the flour with the cream and slowly transfer into simmering broth, stirring all the time so as to avoid lumps forming up. Wait until it denses up and season with pepper and mustard. Add dill, et voila!
Buon appetito!
