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Danish Meatballs

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Ingredients
  Lean ground beef 1 Pound
  Ground veal/Lean ground pork 1⁄2 Pound
  Pepper 1⁄8 Teaspoon
  Egg 1 , slightly beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs) (bouillon)
  Grated onion 1 Tablespoon
  Half and half 1⁄4 Cup (4 tbs)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Ground allspice 1⁄8 Teaspoon
For dill sauce
  Salt 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried dill weed 2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef

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