Danish Meatballs With Creamy Dill Sauce

Danish Meatballs With Creamy Dill Sauce

This is a little work, but it could easily become a holiday tradition!


1 1/2 lbs ground venison or ground beef
1/2 lb ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry breadcrumbs
1/2 cup melted butter
Creamy Dill Sauce
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 teaspoons dried dill weed
1/2 teaspoon allspice
salt, to taste
pepper, to taste

Yield: 8 servings

In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

With moistened hands (this will be sticky), shape into 1 inch balls.

Roll the meatballs in bread crumbs until well coated.

Arrange in a single layer on shallow baking pans.

Drizzle melted butter over the meatballs.

Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

Meanwhile, make the sauce:

Melt butter in a large saucepan over low heat.

Whisk in the flour till smooth.

Gradually stir in the chicken broth.

Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

Place meatballs in a serving dish and cover with the sauce.

Serve over egg noodles.

B-man :wink: