Klopsiki in dill sauce Polish style

Ingredients for 4 servings:

• 800 g minced meat, mixed
• 2 eggs
• 1 bunch of dill
• 1 bunch of parsley
• 1 large onion(s)
• 4 cloves garlic
• 6 tbsp wheat flour
• 1 tsp salt
• 2 tsp paprika powder
• pepper
• 500 ml vegetable stock
• 1 shot of oil
• 70 g butter
• 200 g cream
• 10 large potatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Dice the onion and sauté in oil in a pan until translucent. Place the minced meat in a large bowl, add 2 eggs, the finely chopped parsley, the finely chopped or crushed garlic cloves, and the spices. Add the sautéed onions and knead everything into a dough. Fold in about 2 tablespoons of flour. Take a tablespoon of the meat mixture at a time and form it into a ball with your hands. Bring the vegetable stock to a boil in a medium-sized saucepan and add the raw meatballs. Cook for 6 minutes. Add only enough to completely cover them. Then remove the dumplings with a ladle. Repeat this process until all the dumplings are done. Melt the butter in the pan. Stir 4 tablespoons of flour continuously with a whisk, then add the vegetable stock and stir in. Bring to a boil briefly, add the cream, and stir. Reduce heat to low. Chop the dill and add it. Stir and add the cooked dumplings. Cover and let it simmer for another 5-10 minutes. Peel, wash, and boil the potatoes as a side dish. Serve the dumplings with the dill sauce and potatoes.