Danish Meatballs with Dill Sauce Recipe

• 1 pound Beef (ground)
• ½ pound Pork (ground)
• ½ pound Veal (ground)
• 2 tsp Salt
• ½ tsp Black Pepper (ground)
• 2 Eggs
• 1/3 cup Onion (finely chopped)
• ½ cup heavy Cream
• 1 cup Dry Bread Crumbs
  
  For the Gravy
• 1 cup Butter
• ¼ cup All-Purpose Flour
• 2 cups Chicken Broth
• 2 cups Sour Cream
• ¼ cup fresh Dill (chopped)

• Preheat oven to 375 °F (190 °C).
• Combine beef, pork, veal, salt, black pepper, eggs, onion and heavy cream in a a large mixing bowl. Mix well.
• Moisten your hands and shape the mixture into 1 inch balls.
• Roll each ball into dry bread crumbs to coat them well.
• Arrange the balls on a large shallow baking sheet.
• Place a large saucepan on low heat and melt ½ cup butter.
• Add flour and stir well.
• Add the chicken broth and stir till the gravy thickens and bubbles.
• Add sour cream and dill. Mix well.
• Place a small saucepan on heat and melt the remaining ½ cup butter.
• Drizzle the melted butter over the meatballs.
• Bake the meatballs for 35 minutes till they are evenly browned. Turn them occasionally for even browning.
• Place the meatballs in a chafing dish and pour the gravy over.
• Serve hot.