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Danish Venison Meatballs With Creamy Dill Sauce

Here's how you make Danish Venison Meatballs With Creamy Dill Sauce
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  • Servings: 8
  • Prep: 15m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds venison (ground)
  • 1/2 pound ground pork (unseasoned)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 1/3 cup yellow onion, grated
  • 1/2 cup heavy cream
  • 2 cups breadcrumbs (dry)
  • 1/2 cup melted butter
  • CREAMY DILL SAUCE
  • 1/2 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cups sour cream
  • 2 teaspoons dried dill weed
  • 1/2 teaspoon allspice
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1/4 teaspoon paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

  • Step 2: With moistened hands (this will be sticky), shape into 1 inch balls.

  • Step 3: Roll the meatballs in bread crumbs until well coated.

  • Step 4: Arrange in a single layer on shallow baking pans.

  • Step 5: Drizzle melted butter over the meatballs.

  • Step 6: Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

  • Step 7: Meanwhile, make the sauce: Melt butter in a large saucepan over low heat.

  • Step 8: Whisk in the flour till smooth.

  • Step 9: Gradually stir in the chicken broth.

  • Step 10: Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

  • Step 11: Place meatballs in a serving dish and cover with the sauce.

  • Step 12: Serve over egg noodles.

We hope you enjoy this recipe!

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