Scandinavian Pork Meatballs
Scandinavian Pork Meatballs with Sour Cream and Dill
You can substitute minced lamb or beef with the pork if desired.
- 2 medium onions, finely chopped
- 500 g pork mince
- 1 egg
- ½ teaspoon salt & freshly ground black pepper
- 3 tablespoons chopped fresh dill
- 1 tablespoons oil
- 250 g tub sour cream
- ½ teaspoon Worcestershire sauce
- 1 tablespoon grainy mustard
Mix onion, pork, egg, salt & pepper and 2 tablespoons of the dill. Reserve the rest remaining dill to garnish. I find disposable gloves the best for this job – shape into 12 – 15 meatballs.
Heat oil in a non-stick fry pan and fry meatballs until golden brown – about 10 – 12 minutes. Drain on paper towels. Tip out any excess fat from the pan then add sour cream, Worcestershire sauce and mustard to pan. Stir to mix well. Serve the sauce over the meatballs with noodles or mashed potato. Sprinkle with dill to garnish.