These were great! I was lazy though and used the premade frozen meatballs....I just thawed them out first and then continued with the rest of the recipe as stated...they came out wonderful! I served them with boiled little red potatoes and a salad....doesn't get much easier than that!
hugs,
peg
Danish Meatballs with Dill Sauce
SUBMITTED BY: Monica
"This is a very tasty, but unique, meatball recipe
perfect for holiday parties. For some reason, men love
these! I have found that purchasing pre-made meatballs
cuts the prep time significantly and tastes good,
too."
PREP TIME 35 Min
COOK TIME 35 Min
READY IN 1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 25 meatballs
US METRIC
About scaling and conversions
INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
1 cup dry bread crumbs
1 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups sour cream
1/4 cup chopped fresh dill
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix beef, pork, veal, salt, pepper,
eggs, onion and heavy cream. With moistened hands,
shape the mixture into 1 inch balls. Roll the balls in
the bread crumbs until all balls are well coated.
Arrange in a single layer on a large, shallow baking
sheet.
Melt 1/2 cup butter in a large saucepan over low heat.
Stir in the flour. Gradually stir in the chicken
broth. Continue stirring until thickened and bubbly,
then blend in the sour cream and fresh dill.
Melt remaining butter in a small saucepan, and drizzle
over the meatballs. Bake meatballs in the preheated
oven 35 minutes, turning occasionally, until evenly
browned.
Place meatballs in a chafing dish and cover with the
sauce to serve.
Recipe source: A_Thru_Z_Crafts_And_Recipes yahoo group, shared by Lori McGarrity
hugs,
peg
Danish Meatballs with Dill Sauce
SUBMITTED BY: Monica
"This is a very tasty, but unique, meatball recipe
perfect for holiday parties. For some reason, men love
these! I have found that purchasing pre-made meatballs
cuts the prep time significantly and tastes good,
too."
PREP TIME 35 Min
COOK TIME 35 Min
READY IN 1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 25 meatballs
US METRIC
About scaling and conversions
INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
1 cup dry bread crumbs
1 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups sour cream
1/4 cup chopped fresh dill
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix beef, pork, veal, salt, pepper,
eggs, onion and heavy cream. With moistened hands,
shape the mixture into 1 inch balls. Roll the balls in
the bread crumbs until all balls are well coated.
Arrange in a single layer on a large, shallow baking
sheet.
Melt 1/2 cup butter in a large saucepan over low heat.
Stir in the flour. Gradually stir in the chicken
broth. Continue stirring until thickened and bubbly,
then blend in the sour cream and fresh dill.
Melt remaining butter in a small saucepan, and drizzle
over the meatballs. Bake meatballs in the preheated
oven 35 minutes, turning occasionally, until evenly
browned.
Place meatballs in a chafing dish and cover with the
sauce to serve.
Recipe source: A_Thru_Z_Crafts_And_Recipes yahoo group, shared by Lori McGarrity