Savory Danish Meatballs with Luscious Dill Cream Sauce
Every year during the deer hunt, I whip up these Savory Danish Meatballs with Luscious Dill Cream Sauce for the guys. The rich flavors and creamy texture create a dish that not only fills the belly but also warms the heart. This recipe, while a tad labor-intensive, is worth every bit of effort and has the potential to become a cherished holiday tradition in your household. Each meatball is perfectly seasoned, coated in breadcrumbs, and baked to golden perfection, then smothered in a velvety dill cream sauce. It’s the ultimate comfort food that guarantees happy memories around the table!
8
Servings
400
Calories
18
Ingredients
Ingredients
ground venison or ground beef
1 1/2 lbs (choose either or combine)
ground pork, unseasoned
1/2 lb
salt
2 teaspoons
black pepper
1/2 teaspoon
eggs
2 (beaten)
finely chopped onion
1/3 cup (chop finely)
heavy cream
1/2 cup
dry breadcrumbs
2 cups
melted butter (for meatballs)
1/2 cup (melted)
butter (for sauce)
1/2 cup (to melt)
flour
1/4 cup
chicken broth
2 cups
sour cream
2 cups
dried dill weed
2 teaspoons
allspice
1/2 teaspoon
salt (to taste)
pepper (to taste)
paprika
(for garnish)
Instructions
1
Preheat your oven to 375 degrees F.
2
In a large mixing bowl, combine ground venison (or beef), ground pork, salt, black pepper, beaten eggs, chopped onion, and heavy cream. Use your hands or a stand mixer to fully incorporate the ingredients until well blended.
3
With moistened hands (the mixture will be sticky), shape the mixture into 1-inch meatballs, rolling each one in dry breadcrumbs until fully coated.
4
Place the coated meatballs in a single layer on shallow baking sheets. Drizzle the melted butter over the meatballs, ensuring they are nicely coated.
5
Bake in the preheated oven for approximately 35 minutes, turning the meatballs 3 or 4 times during cooking to ensure they brown evenly.
6
While the meatballs are baking, prepare the creamy dill sauce. In a large saucepan over low heat, melt 1/2 cup of butter. Gradually whisk in the flour and cook for about 1 minute to create a roux.
7
Slowly stir in the chicken broth, continuously mixing until the sauce thickens and bubbles.
8
Remove the saucepan from heat and gently fold in the sour cream, dried dill weed, allspice, and additional salt and pepper to taste.
9
Once the meatballs are cooked through and browned, transfer them to a serving dish and generously pour the creamy dill sauce over the top.
10
Serve the meatballs and sauce over a bed of egg noodles, garnished with a sprinkle of paprika for a touch of color.
Nutrition Information
25g
Fat
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Danish Meatballs with Luscious Dill Cream Sauce.
What types of meat are used in these meatballs?
The recipe uses a combination of 1 1/2 lbs of ground venison or beef and 1/2 lb of unseasoned ground pork.
At what temperature should the oven be preheated?
The oven should be preheated to 375 degrees F.
How long do the meatballs need to bake?
The meatballs should bake for approximately 35 minutes.
How many meatballs does this recipe yield?
The recipe makes approximately 8 servings of 1-inch meatballs.
What size should the meatballs be shaped into?
The mixture should be shaped into 1-inch meatballs.
What prevents the meatball mixture from sticking to your hands?
Using moistened hands while shaping the meatballs helps prevent the sticky mixture from clinging to your skin.
What are the meatballs coated in before baking?
Each meatball is rolled in dry breadcrumbs until fully coated.
How much butter is drizzled over the meatballs before baking?
1/2 cup of melted butter is drizzled over the meatballs on the baking sheet.
How many times should the meatballs be turned during cooking?
The meatballs should be turned 3 or 4 times during baking to ensure even browning.
What are the main ingredients for the dill cream sauce roux?
The roux is made by whisking 1/4 cup of flour into 1/2 cup of melted butter.
What liquid is used to thicken the sauce?
2 cups of chicken broth are slowly stirred into the roux to create a thickened sauce.
When is the sour cream added to the sauce?
The sour cream is folded into the sauce after the saucepan has been removed from the heat.
What spices give the sauce its distinct flavor?
The sauce is seasoned with dried dill weed, allspice, salt, and black pepper.
What is the recommended serving suggestion for this dish?
The meatballs and sauce are best served over a bed of egg noodles.
Is there a recommended garnish?
Yes, a sprinkle of paprika is suggested for a touch of color.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
There are 30g of protein per serving.
How much fat is in one serving?
There are 25g of fat per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
How much heavy cream is used in the meatball mixture?
1/2 cup of heavy cream is mixed into the meatballs.
Can I use a stand mixer for this recipe?
Yes, you can use either your hands or a stand mixer to fully incorporate the meatball ingredients.
How much dried dill weed is required?
The recipe calls for 2 teaspoons of dried dill weed.
What is the preparation for the onion?
The onion should be finely chopped before being added to the meat mixture.
How much allspice is used in the sauce?
The recipe uses 1/2 teaspoon of allspice.
What is the total number of ingredients?
There are 18 ingredients in this recipe.
How much sour cream is needed for the sauce?
The sauce requires 2 cups of sour cream.
Is this recipe considered easy to make?
The description notes it is a tad labor-intensive but worth the effort.
What category does this recipe fall under?
It is categorized as a One Dish Meal.
How much salt is added to the meat mixture?
The meat mixture includes 2 teaspoons of salt.