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Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
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.
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