Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.

2)Heat the oil in a large frying pan.

Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over.

Mix together sour cream and remaining dill, then spoon over the meatballs.

Serve with mashed potato or tagliatelle.