Danish Meatballs With Creamy Dill Sauce

Kaarin's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 ½ lbs ground venison or 1 ½ lbs ground beef
• ½ lb ground pork , unseasoned
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs
• 1⁄3; cup finely chopped onion
• ½ cup heavy cream
• 2 cups dry breadcrumbs
• ½ cup melted butter

Creamy Dill Sauce

• ½ cup butter
• ¼ cup flour
• 2 cups chicken broth
• 2 cups sour cream
• 2 teaspoons dried dill weed
• ½ 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.

Reviews

[Recipe Raider]

We all (3 adults) LOVED this. Like others, I grated the onion. For breadcrumbs, I used Panko, and I used about 2 tbs. fresh dill. Just delicious & recipe truly does make enough for eight. Served this over wide noodles with a side of broccoli (but asparagus would have been even better!) Thanks for this wonderful recipe. Yum!

[Rätsel Feinschmecker]

For simplicity's sake, I went with 1 lb ground pork, 1 lb 80/20 ground beef. The meat mix requires a light touch, but its SO worth it. When you're making meatballs, let them plop out of your hand into the bread crumbs once you have something resembling a ball. Once the bottom has crumbs, put some on top before touching the meat, its much easier to shape after that.

I used white pepper instead of black but otherwise followed the recipe as specified and it turned out great. Use caution when making your sauce- add ingredients a bit at a time and be patient, especially with your flour and chicken broth. The thickness shouldn't be an issue if done right. :)

This makes a great, moist meatball base and I will be trying the meatball recipe with other meatball dishes to see how it holds up.

[Busy Mom 628]

This recipe deserved 10 stars... 5 for the meatballs and 5 for the sauce. Very good recipe. Thanks.