Reviewed: Apr. 16, 2012

This is different from what I usually make and I like it. I used only lean beef as that is what I had on hand. I did use more dill as I do like it too. I ate it on noodles but this would be great as an appy as MPFEIFFER states.

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Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Dec. 31, 2011

I included this at Hubs' request as part of our New Year's Eve array of appetizers. I wasn't enthusiastic about it but surprisingly found I was a lot fonder of them than I thought I'd be. But I did bump up the flavor a bit since I noticed that other than some salt, pepper and a little onion it was totally lacking any seasoning. I knew some garlic, fresh parsley and a few shakes of Worcestershire sauce couldn't hurt. More important, it wasn't until after I had the meatballs mixed up that I realized, to my surprise, that the bread crumbs weren't intended to be included in the mix - rather, the meatballs were to be rolled in them. Frankly, that seemed odd to me, so I'm glad I made the "mistake" of adding the bread crumbs, the traditional way, to the meat mixture. But it's really the sauce that brings these meatballs to life - creamy with a pronounced fresh dill flavor. These were part of our assortment of appetizers for our New Year's Eve celebration, but the ample amount left over will be great reheated and served over hot, buttered noodles. Four stars rather than five simply for the instruction to roll the meatballs in bread crumbs rather than adding them to the meat mixture.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 22, 2011

For the meatballs, I used equal parts pork and beef and they were among the most delicious I've ever had. I know many people suggest substitution of frozen meatballs, but I'd really only support that idea if absolutely necessary. The homemade variety is really worth the effort. Also, I added some cornstarch (I know, I know) to the sauce to thicken it a little more. The dill is just brilliant and with the homemade meatballs it elevates a common and tired entree to something you'll be excited to make. Highly recommend.

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Reviewer:

LeCoeur

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Grand Prairie, Texas, USA

Reviewed: May 13, 2011

I tried this sauce last night with store bought turkey meatballs and made rice instead of pasta. I also added a bit of parmesan cheese to balance out the sour cream taste. Everybody loved it...all went back for seconds. No leftovers this time.

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Reviewer:

Chef Mary

Reviewed: Oct. 15, 2010

Even after many mishaps (not reading my directions quite thoroughly enough), these turned out great. Turns out that you can accidentally skip the heavy cream and the meatballs will still turn out fine. I'll try it the right way next time, though. I think also in the interest of cutting down the expense, I might not use all three meats. I'm not sure how this will change the character of the meatballs, though. I followed suggestions to put the breadcrumbs in directly with the meat, which also seemed to work well.

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Reviewer:

Mel B.

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Fresno, California, USA

Reviewed: Jun. 4, 2010

i made my own meatballs, which are always a hit, but wanted to try this sauce. i really wanted to like it, but it was way too much sour cream taste. it wasn't terrible, but i knew my family wouldn't like it. my husband stepped in and added garlic, some italian seasoning, and parmesan and that made it better, but it's not something i would make again.

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Reviewer:

DIVAMOM2000

Reviewed: May 21, 2010

This was good! I used all ground beef because that is what I had. Cut down the salt and they were still a little salty to me. Overall the whole family liked them.

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Reviewer:

debra_tx

Reviewed: Sep. 19, 2009

A huge hit! I only used beef, though I kept everything else the same. Everyone love it, and I can't wait to have it for dinner again.

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Reviewer:

Heather

Reviewed: Jul. 24, 2009

This was REALLY good! I love the dill with the sour cream and it was so easy to make. I served over brown rice w/side of veggies. The meatballs had a great flavor and really weren't too time consuming either. Glad I found this recipe, I don't cook much with dill, but really enjoyed the flavor-1/4 cup is a perfect amount! Also, forgot to get heavy cream for the meatballs and just used regular milk instead.

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Reviewer:

~NorCal Mom~

Cooking Level: Intermediate

Reviewed: May 11, 2009

I'm really only rating the sauce as I needed a quick fix when my husband made kofta and used a few too many red pepper flakes. In order to save my mouth and this dish I made the dill sauce and served the kofta over Brazilian Rice (recipe also on this site) and ladled the sauce over.............WOW what a lifesaver and so tasty. I'm sure it's divine over the meatballs in this posting as well. I'm going to try it tonight over beef tenderloin. Thanks so much for the great sauce.

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