|Ground beef||1 Pound|
|Small onion||1 , finely grated|
|Garlic||1 Tablespoon, finely chopped|
|Allspice||1 Teaspoon, ground|
|Nutmeg||1⁄4 Teaspoon, ground|
|Dill||7 Tablespoon, chopped (1/4 Cup Plus 3 Tablespoons)|
|Egg||1 Large, lightly beaten|
|Bread crumbs||1⁄4 Cup (4 tbs), dried|
|Black pepper||To Taste, coarsely ground|
|Vegetable oil||2 Tablespoon|
|Rich beef broth||1⁄2 Cup (8 tbs), defatted|
|Creme fraiche||1 Cup (16 tbs)|
|White pepper||To Taste, coarsely ground|
1) Combine together beef, onion, garlic, allspice, 1/4 teaspoon nutmeg, 1/4 cup chopped dill, egg, bread crumbs, salt, and pepper.
2) Shape the mixture into 30 walnut-size meatballs.
3) In a large non-stick skillet, over medium heat, heat oil and brown the meatballs for 8 to 10 minutes on all sides, in 2 batches, tossing the skillet occasionally, until cooked well.
4) Drain the meatballs on a paper towel after removing from the skillet.
5) Discard the oil from the skillet.
6) To the skillet, pour broth and Cognac and cook it over high heat for about 1 minute, scraping up any browned bits on the bottom, until the broth is slightly reduced.
7) Beat in crème fraiche, 2 tablespoons of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste.
8) Stir cook the sauce for 4 minutes over medium heat.
9) Add in meatballs and cook them for 10 minutes, pouring over the sauce as it thickens.
10) Garnish with remaining 1 tablespoon of dill and serve at once.