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In a large bowl, combine the ground meat, soaked bread roll (squeezed out), egg, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1.5 inches in diameter.
In a large skillet, heat the butter over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent.
Sprinkle the flour over the onions and stir to combine.
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
Return the browned meatballs to the skillet. Cover and simmer for 20 minutes.
Stir in the sour cream and chopped dill. Cook for another 5 minutes, until the sauce thickens.
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