Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, black pepper, red chili flakes, dill, allspice, egg, and breadcrumbs. Mix thoroughly until evenly blended.
- Shape the mixture into small meatballs, approximately 4 cm in diameter.
- Heat the vegetable oil in a frying pan over medium heat. Once hot, add the meatballs in batches, frying until browned on all sides, about 8-10 minutes.
- Remove the meatballs from the pan and set aside on a baking sheet.
- Pour the beef broth into the pan and bring to a gentle simmer. Add the fried meatballs back into the pan and cover, cooking for an additional 10 minutes until fully cooked through and flavors meld.
- Stir in sour cream to create a creamy sauce and adjust seasoning if needed.
- Meanwhile, warm the flatbread in a separate pan or oven until pliable, about 2-3 minutes on each side.
- To plate, arrange the meatballs on the flatbread, spoon over some sauce, and garnish with fresh parsley. Serve with pickles or lingonberry jam on the side.
Nutrition
Notes
Feel free to substitute the ground beef and pork with turkey or chicken for a lighter version.
If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether.
For an extra touch of freshness, consider adding thinly sliced cucumbers or a simple mixed salad as part of your sides.
Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a pan or microwave until warmed through. Enjoy the cooking process!
If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether.
For an extra touch of freshness, consider adding thinly sliced cucumbers or a simple mixed salad as part of your sides.
Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a pan or microwave until warmed through. Enjoy the cooking process!