Danish Meatballs With Creamy Dill Sauce

Danish Meatballs With Creamy Dill Sauce

Time: 1 hrs 5 mins

Ingredients

• 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

Directions

• 1 In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• 2 (I use my kitchenaid).
• 3 With moistened hands (this will be sticky), shape into 1 inch balls.
• 4 Roll the meatballs in bread crumbs until well coated.
• 5 Arrange in a single layer on shallow baking pans.
• 6 Drizzle melted butter over the meatballs.
• 7 Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• 8 Meanwhile, make the sauce:.
• 9 Melt butter in a large saucepan over low heat.
• 10 Whisk in the flour till smooth.
• 11 Gradually stir in the chicken broth.
• 12 Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
• 13 Place meatballs in a serving dish and cover with the sauce.
• 14 Serve over egg noodles.

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