Step 1

Heat 1 teaspoon olive oil in a large frying pan over medium heat. Cook onion for 2-3 mins or until softened. Add garlic and cook for 1 min. Set aside to cool slightly.

Step 2

Combine mince, onion mixture, allspice, egg, breadcrumbs, 1 tablespoon of the chopped dill and 1 tbsp of the parsley in a large bowl. Season. Roll tablespoonfuls of the mixture into balls. Heat 3 tsp oil in the frying pan over medium heat. Cook meatballs, in 2 batches, for 5 mins or until browned all over. Transfer to a plate.

Step 3

Heat remaining oil and butter in the frying pan over medium heat until butter melts. Add flour and cook, stirring for 2 mins. Gradually whisk in stock. Bring to the boil. Reduce heat to low. Return meatballs to the pan and cook for 5-8 mins or until cooked through. Stir in sour cream, remaining dill and parsley and cook for 2 mins or until heated through.

Step 4

Meanwhile, cook fettuccine in a large saucepan of salted boiling water following packet directions. Drain.

Step 5

Divide fettuccine among serving bowls. Top with meatball mixture and dill sprigs.