Start by cooking the rice.

Grate the onion using a box grater or food processor.

Mince the garlic cloves finely or use a garlic press.

In a large bowl, combine the ground beef and pork.

Add the grated onion, minced garlic, beaten egg, cooked rice, chopped fresh dill, salt, and black pepper. Gently mix the ingredients until just combined. Avoid over-mixing to keep the meatballs tender.

Form meatballs about 1 to 1.5 inches in diameter using a cookie scoop or your wet hands. Place them on the prepared baking sheet or a plate if frying.

If baking the meatballs, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Place meatballs in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the meatballs are cooked.

Heat a large skillet or Dutch oven over medium heat with a small amount of oil. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and reach an internal temperature of 160°F (71°C).

Once cooked, remove the meatballs from the oven or skillet. Let them rest for a few minutes before serving.

Serve the meatballs as a main dish, in a soup, or with your favorite side dishes.

Garnish with fresh parsley or a sprinkle of lemon zest if desired.