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Start by making the meatballs. Put the chicken mince in a large bowl along with the onion, garlic, salt and egg. Mix it all through so the egg is incorporated.
Sprinkle in the breadcrumbs and dill, get your hands in and mix till you have an even mixture.
Wet your hands, take a pinch of the mixture that is the size of a whole walnut and mould tightly into a ball. Do this to all of the mixture and set the balls to one side to fry.
Pour some oil into a medium-sized non-stick pan, pop over a medium heat and start frying the balls, in batches, till they are golden brown and you have fried them all. They should take about 4 minutes to cook all the way through.
Now for the sauce. Add the oil and plain flour to the same pan and just gently cook the flour for a few minutes.
Pour in the chicken stock and miso paste and whisk till you have a smooth, rich sauce that is packed with umami flavour.
Add your fried balls back into the pan with the sauce and toss them around till they are coated and warmed all the way through.
Serve with creamy mashed potato and steamed green beans.