Polish · beginner
Polish Beef Meatballs In Creamy Dill Gravy
Tender halal beef meatballs simmered in a velvety sour cream and fresh dill sauce, embodying home-style Polish comfort food.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a bowl, mix ground beef, finely grated yellow onion, breadcrumbs, beaten egg, half a teaspoon of salt, and a quarter teaspoon of pepper.
- 02
Shape the beef mixture gently into 12 equal-sized meatballs.
- 03
Melt unsalted butter in a deep skillet over medium heat and brown the meatballs for 8 minutes, turning regularly to brown all sides.
- 04
Pour low-sodium halal beef broth over meatballs, cover skillet with a lid, and simmer on low heat for 10 minutes until meatballs are cooked through.
- 05
In a measuring cup, whisk sour cream with 3 tablespoons of warm broth from the pan, then stir this tempered mixture back into skillet.
- 06
Stir chopped fresh dill into gravy, simmer gently for 1 minute without letting it boil, and serve warm over egg noodles or buckwheat.
A LITTLE KITCHEN KNOW-HOW
Gravy Tempering
Mixing sour cream with hot pan liquid before combining prevents separation and yields a silky finish.
Notes from the kitchen
- Grate the onion directly into the meat so its natural juice moistens the meatballs while cooking.
- Tempering the sour cream with warm pan broth prevents curdling when introduced to the warm skillet.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.