To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the crisp crumbs and dill and mix with your hands to an even mixture.
Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside.
Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through.
To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour.
Add the meatballs back into the pan with the sauce and toss until coated and warmed through.Serve with the creamy mashed potato and green beans.
