Meatballs in dill sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 slices of toast
• 1 onion(s), chopped
• 1 egg(s)
• 3 tsp mustard
• 2 tbsp oil for frying
• 2 tbsp butter
• 2 tbsp flour
• 300 ml meat broth
• 200 ml whipped cream
• 1 bunch of dill
• ½ bunch parsley
• Nutmeg, freshly grated
• lemon juice
• salt and pepper
• Sugar
• 100 g wild cranberries
• ¼ tsp lemon zest, organic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the toast in a little water. Finely dice the onion. Mix the minced meat with the squeezed-out toast, onion, egg, and mustard. Then season with salt, pepper, and lemon zest. Shape the mixture into approximately 16 balls and fry them in a pan for approximately 5-6 minutes. Meanwhile, melt the butter in a saucepan. Stir in the flour and sauté, then pour in the broth. Mix everything well and simmer for 2 minutes while stirring. Stir in the cream. Finely chop the dill and parsley, add them, and season with salt, pepper, sugar, and a squeeze of lemon. Let the meatballs simmer briefly in the sauce. When serving, place a dollop of wild cranberries on top of the meatballs. Serve with potatoes. Approx. 580 kcal per serving.