Make the meatballs: dust cutting board with bread crumbs, roll out ground beef to thin layer, rub with beaten egg, spread soaked bread crumbs, grated mozarella and spices on top, roll into pancake roll, make 16 meatballs.

String potatoes: wash idaho potato, slice 1/4 thick slices on the narrow side of the potato, slice in 1/4” strings, put in cast iron skillet with Tbs unsalted butter, meatballs on top, frozen peas on top, lid on top, medium heat skillet, stir when potato strings are golden, brown the meatballs.

Make the dill cream: stir sour cream and spices in cast iron sauce pan till heated, pour over meatballs and string potatoes. Serve.