DANISH MEATBALLS WITH CREAMY DILL SAUCE

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Danish Meatballs With Creamy Dill Sauce image

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Provided by Kaarin

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground venison or 1 1/2 lbs ground beef
1/2 lb ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
2 cups dry breadcrumbs
1/2 cup melted butter
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
paprika

Steps:

  • In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
  • (I use my kitchenaid).
  • 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.

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