Danish Meatballs with Creamy Dill Sauce
![Danish Meatballs with Creamy Dill Sauce](images/danish_meatballs_with_creamy_dill_sauce_01.jpg)
Danish servings8 addedJune 2019
Meatballs
- 1½ pounds ground beef
- ½ pound ground pork, unseasoned
- 2 teaspoons salt
- 2 eggs
- ⅓ cup onion, finely chopped
- ½ cup heavy cream
- 2 cups dry breadcrumbs
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- 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°F, turning 3 or 4 times, until evenly browned, about 35 minutes.
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
- 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.