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Latvian Meatballs in Dill Sauce
Kotletes Dillu Mērcē
Tender, flavorful meatballs made from a mixture of pork and beef, pan-fried until golden brown and served in a creamy, herbaceous dill sauce. A comforting and classic Latvian dish.
🧂 材料
- 250 g Ground pork
- 250 g Ground beef
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 large Egg
- 50 g Breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying meatballs)
- 2 tbsp Butter(for sauce)
- 2 tbsp All-purpose flour
- 1.5 cups Milk
- 0.25 cup Fresh dill(chopped)
- 0.5 cup Sour cream
👨🍳 作り方
- 1
In a large bowl, combine ground pork, ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, salt, and pepper. Mix thoroughly until well combined.
- 2
Form the mixture into small, uniform meatballs (about 1.5 inches in diameter).
- 3
Heat 2 tbsp of butter in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove meatballs from the skillet and set aside.
- 4
In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 5
Gradually whisk in the milk until the sauce is smooth. Bring to a simmer and cook, stirring, until thickened.
- 6
Stir in the sour cream and chopped fresh dill. Season with salt and pepper to taste.
- 7
Return the browned meatballs to the skillet with the dill sauce. Simmer gently for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened further.
- 8
Serve hot, garnished with extra fresh dill if desired. Traditionally served with boiled potatoes and a simple salad.
💡 プロのコツ
- ✓For extra moist meatballs, you can soak a slice of bread in milk and add it to the meat mixture.
- ✓Ensure the sauce is smooth by whisking out any lumps of flour.
- ✓Don't overcook the meatballs, as they can become dry.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- Add a pinch of nutmeg to the meatball mixture for an extra layer of flavor.
- For a lighter sauce, use half milk and half chicken broth.
- Incorporate finely chopped parsley along with dill for a different herb profile.