1 lb ground beef
1/4 cup bread crumbs
1 egg
1 garlic clove, minced
1 tsp oregano
Salt and pepper
2 tbsp butter
2 tbsp flour
1 cup beef broth
1 cup sour cream
1 tsp dried dill (or a couple tbsp of fresh dill)
1/2 -1 tsp Dijon
Salt and pepper
2 green onions, chopped
Preheat oven to 350 degrees. Mix together ground beef, bread crumbs, egg, garlic, oregano, salt and pepper. Roll into 1 1/2 inch size balls and place on a baking sheet. Place in the oven and bake for 25 to 30 minutes or until cooked all the way through. (After they have cooked you can let them cool down and place them in a freezer bag in the freezer for a quick meal later on.)
In a large saute pan on medium heat, add flour and butter and cook for a couple minutes to make a roux. Add the beef broth and cook down for about 5 minutes until it creates a nice brown sauce. Turn down the heat and stir in the sour cream, dill, Dijon and season with salt and pepper. Cook until the sauce is heated through. Taste and adjust the seasonings. When the meatballs are done baking, add them to the sour cream dill sauce.
Serve with mashed potatoes, scooping extra sauce over the potatoes and sprinkle with green onions.
