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Masurian Pork Meatballs in Mushroom Sauce with Dill Potatoes

This simmered dish pairs ground pork with button mushrooms, sliced, potatoes, peeled and cubed and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

41 g Protein
40 g Carbohydrates
35 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 106g ground pork 257 kcal
  • 0.62 piece (31g) egg 44 kcal
  • 9g breadcrumbs 36 kcal
  • 37g onion, grated 15 kcal
  • 0.62 tsp (1g) dried marjoram 3 kcal
  • 100g button mushrooms, sliced 22 kcal
  • 31g sour cream 61 kcal
  • 6g rapeseed oil 53 kcal
  • 143g potatoes, peeled and cubed 110 kcal
  • 6g unsalted butter 43 kcal
  • 5g fresh dill, chopped 2 kcal
  • 1g salt and black pepper 0 kcal

Cooking instructions

  1. potatoesunsalted butterfresh dill
    Boil the potatoes in salted water until tender, 12 to 15 minutes. Drain, then toss with butter and chopped dill; cover to keep warm.
  2. ground porkeggbreadcrumbsoniondried marjoramsalt and black pepper
    Meanwhile, mix ground pork with egg, breadcrumbs, grated onion, marjoram, salt, and black pepper. Form 6 to 8 small meatballs.
  3. rapeseed oil
    Heat rapeseed oil in a skillet over medium heat. Brown the meatballs on all sides, 6 to 8 minutes total, then remove to a plate.
  4. button mushrooms
    In the same skillet, add sliced mushrooms and cook until they release moisture and start to brown, 5 to 7 minutes.
  5. sour cream
    Stir in sour cream and 2 to 3 tablespoons water to loosen into a sauce; simmer 1 minute. Return meatballs to the skillet and simmer until cooked through, 3 to 4 minutes.
  6. button mushroomspotatoesfresh dill
    Serve meatballs and mushroom sauce over the dill potatoes.

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