For the Meatballs

1 lb ground Beef or ground Chicken/Turkey,

1 small Onion, minced or finely chopped

2 slices of crustless Bread, torn into pieces

1 piece lemon zested and juiced, divide the juice by half

1 tsp dried Dill Weed or 3 Tablespoons fresh Dill

1 Egg, lightly beaten

1 tsp Salt, or to taste

1 tsp Ground Black Pepper, or to taste

For Frying

2 tbsp Butter

2 tbsp Olive Oil

1 cup White Wine

½ cup Chicken Stock or Broth

½ cup Sour Cream

In a bowl, mix all the ingredients for the meatballs (beef or chicken, onion, bread, lemon zest, half the lemon juice, dill weed, egg, and salt pepper). Shape them into oval patties (traditional Danish shape) by using two spoons to form them. To do this, fill one spoon with the meat mixture (just enough for a spoonful). Press another spoon on top of the spoon with the meat mixture to form an oval shape patty. Set aside.

Alternatively, you can shape them into regular meatballs.

Melt the butter with the oil in a large skillet. Cook the patties until golden brown on both sides roughly 3-4 minutes per side. You may have to do this in batches. Don’t worry about the browned bits when you fry the patties. Set aside.

Once the frying is all done. Deglaze the pan with wine. Add the remaining lemon juice and the chicken stock and bring to a boil. Return the fried patties to the pan and season the mixture with salt and pepper, if necessary. Adjust it to your taste. Simmer for about 2-3 minutes or until the patties are heated through. Once the patties are hot enough, stir in the sour cream. Just cook until the cream is heated through and the sauce has thickened a little.

Serve immediately and have them with freshly cooked rice, pasta, or mashed potatoes.