- 1 pound ground beef
- 1 cup fine bread crumbs
- 1 onion, grated
- 1 egg, beaten
- 2 teaspoon finely grated lemon zest
- 2 tablespoon squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2 tablespoon olive oil
- 3 tablespoon flour
- 2 cups beef broth
- 1/2 cup sour cream
In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice, and pepper to taste. Mix well. Using your hands, shape into balls about 1/2 inch balls.
In a large skillet, heat oil over high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker as completed.
Add flour to pan and cook, stirring until frothy but not browning, about 2 minutes. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.
Cover and cook on low for 6 hours or on high for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.