Dilled Meatballs
Dilled meatballs feature tender beef balls in a creamy dill sauce, perfect for those who enjoy savory, herb-infused comfort food with a hint of tangy richness.
Ingredients
Instructions
- Mix ground beef, seasoned bread crumbs, and ketchup; form into 48 (1-inch) balls.
- Melt butter in a frying pan.
- Add meatballs, brown them, then remove from pan.
- Remove excess grease, leaving about 2 tablespoons in the pan.
- In remaining grease, blend in flour and celery salt; cook until smooth.
- Gradually stir in consommé and cook for 6 to 8 minutes over low-medium heat until thickened.
- Add dill and meatballs; serve hot with rice or buttered noodles.
Tips & Substitutions
For added flavor, consider mixing in minced garlic or onion with the meatball mixture. If you want to lighten the dish, ground turkey can be used instead of beef. You can also substitute the seasoned bread crumbs with crushed crackers for a different texture. To enhance the dill flavor, fresh dill can be used instead of powdered; just adjust the quantity to taste.
Serving Suggestions
Serve the dilled meatballs hot over a bed of rice or buttered noodles for a satisfying meal. A side of steamed vegetables or a fresh salad complements the dish beautifully. For a heartier option, pair with mashed potatoes or explore more American recipes that feature beef for a comforting dinner.
Storage & Reheating
Store leftover dilled meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat with a splash of broth or water to prevent drying out, or microwave in short intervals until heated through. They can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Meatballs contains roughly 228 calories, with 3g protein, 13g carbohydrates, and 18g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and store them in the refrigerator for a day or two before cooking. Alternatively, you can freeze the uncooked meatballs and then cook them straight from frozen, adding a few extra minutes to the cooking time.
What can I use instead of consommé?
If you don't have consommé, beef broth or stock can be used as a substitute. To mimic the richness of consommé, consider simmering the broth with a bit of soy sauce or Worcestershire sauce for added depth.
How do I know when the meatballs are fully cooked?
The meatballs should be browned on the outside and cooked through to an internal temperature of 160°F (70°C). You can cut one open to check for doneness; it should be no longer pink inside. Cooking them in the sauce also helps ensure they are fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).