For the meatballs:
1 lb/450 gr ground beef
3 cloves garlic
1 tbsp/15 ml dried dill weed
Finely mince (a small food processor works best) the onion and garlic. Mix that into the ground beef with the dill. Make sure the dill is well distributed. Form into balls. (This is best if left to meld for an hour or more)
For the sauce:
1 cup/250 ml sour cream
1tsp/5 ml garlic powder
1 tsp/5 ml dried dill weed
(Additional milk, water or dill pickle juice)
Mix first four ingredients together. (This too is best left to meld).
Heat a non-stick pan on medium heat. Fry your meatballs in two batches so they brown well. Return them all to the pan, turn the heat down, and pour the sour cream sauce in. Stir well to coat all the balls.
While that warms through, cook medium egg noodles or linguini. If your sourcream sauce thickens too much, add a bit of milk or water or dill pickle juice. Serve the meatballs on the noodles. This is lovely with steamed baby carrots or green beans.