Instructions:
- Make the meatballs: In a large bowl, combine mince, onion, garlic, nutmeg, chopped dill, egg, salt, and pepper. Mix well. Shape the mixture into 28 meatballs, each about the size of a golf ball.
- Cook the meatballs: Heat a large non-stick frying pan with low-calorie cooking spray over medium-high heat. Add the meatballs in batches and fry for 8 minutes per batch, or until golden brown and cooked through. Keep cooked meatballs warm under foil.
- Prepare the gravy: In the same pan, whisk together chicken stock, rosemary, tomato purée, Worcestershire sauce, soy sauce, and seasoning. Bring to a simmer.
- Thicken the gravy: Return the meatballs to the pan and simmer gently until heated through. In a separate bowl, whisk cornflour with 6 tablespoons of quark. Gradually add this mixture to the pan, stirring constantly until the sauce thickens slightly.
- Make the “soured cream”: Combine remaining quark with yogurt, paprika, reserved dill, and seasoning.
- Serve: Arrange meatballs on plates with gravy. Top with “soured cream” and garnish with fresh dill. Enjoy with a side of tagliatelle pasta and green vegetables (optional).
Tips:
- For extra flavor, add a pinch of allspice to the meatball mixture.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Substitute tagliatelle with another type of pasta or serve over mashed potatoes.
- Enjoy this delicious and Slimming World-friendly meal!