Meatballs with Dill and Lemon – Dairy-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, dill, egg, breadcrumbs, salt and black pepper until evenly combined.
2. 2
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 3
   Heat the oil in a pan and brown the meatballs 4–5 minutes per side. Remove the meatballs, leaving the oil in the pan.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 4
   Add the cream and bring to a boil. Turn down the heat and simmer 1 minute, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 5
   Season the sauce with the lemon juice.
4. 6
   Return the meatballs to the sauce in the pan. Turn down the heat, cover and simmer 3 minutes, until the meatballs are cooked and the sauce thickens.

   ⚙ SimmeringStoveFrying panLid

   💡Drop the meatballs into boiling sauce and don't stir at first: that way they firm up and keep their shape.
5. 7
   Serve with mashed potatoes.