Appetizer: Garlic Dill Meatballs

Serve the meatballs alone on toothpicks as an hors d'oeuvre or on a layer of creamy mushroom sauce as an entree or first course.

Ingredients

1 large egg
0.12 tsp black pepper, to taste
2 sprigs dill (2 tbsp fresh, 3 tbsp dried)
1/2 tsp salt, to taste
2 tbsps canola oil
1 lb chicken, ground
4 oz pork rinds, ground or crushed (1/2 cup)
1/2 lb pork, ground
2 cloves garlic, minced
1 small onion, finely chopped

Instructions

1. Preheat the oven to 375° F (200° C).

2. Combine the chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well.

3. Divide the mixture into twelve 2-inch meatballs.

4. Heat the oil in a large ovenproof skillet over medium-high heat until hot but not smoking.

5. Brown the meatballs, turning them about 6 minutes. Transfer the skillet to the oven and bake the meatballs, covered for 15 minutes.

6. Serve immediately.

7. You can double or triple the recipe as needed. Makes about 12 meatballs.

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