Danish Meatballs With Creamy Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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! 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 |
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 |
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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