Ingredients

For the Meatballs:

• 600 grams of minced meat (beef, pork, or a mix)
• Salt, to taste
• Ground black pepper, to taste
• Dried ground garlic, to taste
• Dried ground paprika, to taste
• 1 onion, finely chopped

For the Sauce:

• 5 grams of salt (1 tsp)
• 3 grams of ground black pepper (½ tsp)
• 3 grams of turmeric (½ tsp)
• 30 grams of mustard (2 tbsp)
• 150 ml cream (½ cup)
• 15 grams of dill, finely chopped (1 tbsp)

For the Potato Garnish:

• 600 grams of potatoes, peeled and cut into chunks
• 1.5 liters of water (6 cups)
• 50 grams of cheese, grated (cheddar or any melting cheese)

Step-by-Step Instructions

Step 1: Prepare the Meatballs

1. Mix the meatball ingredients: In a large mixing bowl, combine the minced meat with finely chopped onion. Season with salt, black pepper, dried garlic, and paprika according to your taste. Mix everything well until the ingredients are evenly distributed.
2. Shape the meatballs: Form the mixture into small to medium-sized meatballs using your hands. Aim for around 20 meatballs, but the size can vary depending on your preference.
3. Cook the meatballs: Heat a frying pan over medium heat and add a little oil. Fry the meatballs in batches for 4–5 minutes on each side, or until they are browned on the outside and cooked through. Set aside while you prepare the sauce.

Step 2: Make the Sauce

1. Prepare the base: In the same pan where you cooked the meatballs, leave about 1 tablespoon of fat or add a small amount of oil if needed. Add the mustard and cook for 1 minute on medium heat to bring out the flavors.
2. Add spices and cream: Add salt, black pepper, and turmeric to the pan. Stir in the cream, combining the ingredients thoroughly to form a smooth sauce.
3. Simmer and thicken: Let the sauce simmer for 3–4 minutes until it thickens slightly. If the sauce becomes too thick, add a little more cream or water to adjust the consistency.
4. Add fresh dill: Stir in the chopped dill for a fresh, herby flavor. Turn off the heat once the sauce reaches your desired thickness.
5. Combine meatballs and sauce: Place the meatballs back into the pan with the sauce. Gently stir to coat each meatball in the creamy sauce. Let everything simmer together for 2–3 minutes, allowing the meatballs to absorb some of the sauce.

Step 3: Prepare the Potato Garnish

1. Boil the potatoes: In a large pot, add the peeled and cut potatoes along with 1.5 liters of water. Add a pinch of salt and bring to a boil. Cook the potatoes for about 15–20 minutes or until they are fork-tender.
2. Drain and mash: Once the potatoes are cooked, drain the water. Optionally, you can mash them lightly with a fork to give a rustic texture, or leave them as chunks.
3. Add cheese: While the potatoes are still hot, sprinkle grated cheese on top and let it melt. Stir gently to combine. The cheese adds creaminess and enhances the flavor of the potatoes.

Step 4: Serve the Dish

1. Plate the meatballs: Place a generous portion of meatballs on each plate, ensuring they are well coated in the creamy mustard sauce.
2. Add the potato garnish: Serve the cheesy potatoes on the side, completing the meal with a warm, comforting combination.
3. Garnish and enjoy: Optionally, sprinkle some extra fresh dill or parsley on top for added color and flavor.

Cooking Tips

• Use fresh ingredients: Freshly chopped onion, garlic, and dill will enhance the flavor of this dish. If you prefer stronger flavors, you can increase the amount of spices like paprika or garlic powder.
• Adjust the consistency of the sauce: If the sauce is too thick, add a little more cream or milk to thin it out. If it’s too thin, simmer it longer until it reaches the desired consistency.
• Cheese options: While cheddar works great for the potatoes, you can experiment with other melting cheeses like mozzarella, gouda, or parmesan to create different flavors.
• Make ahead: You can prepare the meatballs ahead of time and freeze them for future use. Simply cook them and freeze them in an airtight container, then reheat them in the sauce when you’re ready to serve.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warm.
• Freezing: The cooked meatballs (without sauce) can be frozen for up to 3 months. When ready to use, thaw them in the refrigerator overnight, and prepare the sauce fresh before serving.

Nutritional Facts (Per Serving)

• Calories: 550 kcal
• Protein: 28g
• Fat: 30g
• Carbohydrates: 40g
• Fiber: 6g
• Sugar: 4g
• Sodium: 1200mg

Note: Nutritional values are estimates and can vary based on ingredients used and portion sizes.

FAQs

1. Can I use a different type of meat?

Yes, you can substitute minced beef with pork, chicken, turkey, or a combination of meats depending on your preference.

2. What other herbs can I use?

Fresh parsley, chives, or thyme can be used in place of or alongside dill to add variety to the flavor.

3. Can I make the sauce without cream?

If you prefer a lighter sauce, you can substitute the cream with milk or a dairy-free alternative like coconut milk or almond milk. The sauce will still be creamy, but less rich.

4. How can I make this dish spicier?

You can add a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce to the meatball mixture or the sauce for extra heat.

5. What can I serve with this dish besides potatoes?

If you want a lighter side dish, serve the meatballs with steamed vegetables, a fresh green salad, or even rice or pasta.

Conclusion

This creamy meatball and potato recipe is a fantastic choice for a hearty, satisfying meal. The rich flavors of the seasoned meatballs, combined with the creamy mustard sauce and cheesy potatoes, make it a dish that both kids and adults will enjoy. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress with its comforting flavors and simple preparation steps. Enjoy this dish as a warm, delicious meal perfect for any time of the year!