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1
To make the meatballsmix the ground round, bread crumbs, egg, dill, salt and pepper together in a large bowl.
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2
Cover and refrigerate for at least 15 minutes or up to 4 hours.
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3
Using your wet hands rinsed under cold water, shape the mixture into 18 equal meatballs; transfer to a plate.
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4
Heat the oil in a large skillet over medium heat.
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5
In batches, add the meatballs and cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
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6
Return to the plate.
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7
Pour off the fat, but not the browned bits, in the skillet.
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8
To make the sauceadd the butter to the skillet and melt over med-high heat.
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9
Add the mushrooms and cook, stirring occasionally, until beginning to brown, about 7 minutes.
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10
Stir in the shallots and cook, stirring occasionally, until softened, about 2 minutes.
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11
Sprinkle in the flour and stir well.
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12
Stir in the stock and bring to a simmer.
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13
Return the meatballs to the skillet.
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14
Decrease heat to med-low and simmer until the meatballs are cooked through, about 15 minutes.
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15
Using a slotted spoon, transfer the meatballs to a serving bowl.
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16
Whisk the sour cream and cornstarch together in a small bowl.
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17
Whisk into the skillet and cook, whisking often, just until simmering.
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18
Season the sauce with salt and pepper.
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19
Pour over the meatballs.
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20
Sprinkle with the dill; serve hot.
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21
(serve over hot cooked egg noodles).
