Danish Meatballs With Creamy Dill Sauce
I make this for the
Steps
In a large bowl mix the meat , salt , pepper , eggs , onion and cream.
With moistened hands , 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.
Ingredients
ground venison, ground pork, salt, pepper, eggs, onion, heavy cream, dry breadcrumbs, butter, flour, chicken broth, sour cream, dried dill weed, allspice, paprika