Many Scandinavian dishes feature aromatic dill. The freshness of the dill is a nice balance with the sharpness of the mustard.
2 tablespoons unsalted butter
1 small onion, chopped
2 garlic cloves, minced
1/2 cup beef stock
1 large egg
2 tablespoons Dijon mustard
3 slices seeded rye bread
1/4 cup chopped fresh dill
11/4 pounds ground chuck
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Dill and Scallion Sauce
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat butter in a small skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine stock, egg, and mustard in a mixing bowl, and whisk until smooth. Tear bread into small pieces, and add to the bowl, along with dill, and mix well.
3. Add shallot mixture and beef, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Dill and Scallion Sauce for dipping.
Note: The beef mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.