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| Last updated September 2005 |
| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |
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| Danish Meatballs |
| 1 lb lean ground beef ½ lb lean ground veal or pork 1 tsp salt 1/8 tsp pepper 1 egg slightly beaten ¼ cup half & half ½ cup soft bread crumbs 1/8 tsp allspice |
| Dill Sauce |
| ¼ cup butter or margarine ¼ cup all-purpose flour 2 cups chicken broth or bouillon ¼ tsp salt 2 tsp dried dill weed 1 cup sour cream |
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| Prepare oven to 375 degrees F. In large bowl, combine meat, salt, pepper, egg, half & 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 brown. Prepare dill sauce and set aside. Drain cooked meatballs. Arrange in chafing dish or heatproof bowl on a hot tray. Pour sauce over meatballs. Serve warm. Makes about 80 to 85 meatballs. |
| Dill Sauce |
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| In a small pan, melt butter or margarine; stir in flour. Stir in broth or bouillon, salt and dill weed. Cook over medium heat until thickened. Remove from heat; stir in sour cream. |