Danish Meatballs Recipe
Ingredients
| Lean ground beef | 1 Pound | |
| 1/2 lb. ground veal or lean ground pork | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 egg, slightly beaten | ||
| Butter/Margarine | 1/4 Cup (16 tbs) (Dill Sauce:) | |
| All purpose flour | 1/4 Cup (16 tbs) (Dill Sauce:) | |
| 2 cups chicken broth or bouillon | ||
| Onion | 1 Tablespoon, grated (Dill Sauce:) | |
| Half and Half | 1/4 Cup (16 tbs) (Dill Sauce:) | |
| 1/2 cup soft breadcrumbs | ||
| Ground allspice | 1/8 Teaspoon (Dill Sauce:) | |
| Dill Sauce | ||
| Salt | 1/4 Teaspoon (Dill Sauce:) | |
| 2 teaspoons dried dill weed | ||
| Dairy sour cream | 1 Cup (16 tbs) (Dill Sauce:) | |
Directions
Preheat oven to 375°F (190°C).
In a large bowl, combine beef, veal or pork, salt, pepper, egg, onion, half-and-half, breadcrumbs and allspice.
Shape into 1-inch balls; arrange on a rack in a broiler pan.
Bake 20 to 30 minutes in preheated oven or until browned.
Prepare Dill Sauce; set aside.
Drain cooked meatballs.
Arrange in a chafing dish or heatproof bowl on a hot tray.
Pour sauce over meatballs.
In a large bowl, combine beef, veal or pork, salt, pepper, egg, onion, half-and-half, breadcrumbs and allspice.
Shape into 1-inch balls; arrange on a rack in a broiler pan.
Bake 20 to 30 minutes in preheated oven or until browned.
Prepare Dill Sauce; set aside.
Drain cooked meatballs.
Arrange in a chafing dish or heatproof bowl on a hot tray.
Pour sauce over meatballs.
Chef
