Ingredients
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1 1/2 lbs ground venison or 1 1/2 lbs ground beef
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1/2 lb ground pork, unseasoned
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2 teaspoons salt
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1/2 teaspoon pepper
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2 eggs
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1/3 cup finely chopped onion
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1/2 cup heavy cream
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2 cups dry breadcrumbs
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1/2 cup melted butter
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1/2 cup butter
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1/4 cup flour
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2 cups chicken broth
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2 cups sour cream
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2 teaspoons dried dill weed
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1/2 teaspoon allspice
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salt, to taste
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pepper, to taste
Instructions
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- (I use my kitchenaid).
- With moistened hands (this will be sticky), shape into 1 inch balls.
- Roll the meatballs in bread crumbs until well coated.
- Arrange in a single layer on shallow baking pans.
- Drizzle melted butter over the meatballs.
- Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
- Meanwhile, make the sauce:
- Melt butter in a large saucepan over low heat.
- Whisk in the flour till smooth.
- Gradually stir in the chicken broth.
- Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
- Place meatballs in a serving dish and cover with the sauce.
- Serve over egg noodles.