Danish Venison Meatballs With Creamy Dill Sauce
Created by dienia b on June 28, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 60m
- Recipe #19751
Ingredients
- 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
How to Make
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Step 1: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
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Step 2: With moistened hands (this will be sticky), shape into 1 inch balls.
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Step 3: Roll the meatballs in bread crumbs until well coated.
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Step 4: Arrange in a single layer on shallow baking pans.
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Step 5: Drizzle melted butter over the meatballs.
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Step 6: Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
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Step 7: Meanwhile, make the sauce: Melt butter in a large saucepan over low heat.
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Step 8: Whisk in the flour till smooth.
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Step 9: Gradually stir in the chicken broth.
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Step 10: Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
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Step 11: Place meatballs in a serving dish and cover with the sauce.
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Step 12: Serve over egg noodles.
Nutritional Facts
- Serving Size: 1 (282.8 g)
- Calories 598.3
- Total Fat - 43.2 g
- Saturated Fat - 22.6 g
- Cholesterol - 175.4 mg
- Sodium - 1534.7 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 1.4 g
- Sugars - 3.4 g
- Protein - 32.6 g
- Calcium - 101.3 mg
- Iron - 4.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.5 mg