Danish Meatballs with Dill Sauce

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 10 mins In a large bowl, gently combine ground beef, pork, veal, salt, pepper, eggs, onion, and heavy cream until just mixed. Avoid overmixing for a tender meatball. (10 minutes)

Recipe View 20 mins With moistened hands, shape the mixture into 1-inch meatballs. Roll each meatball in bread crumbs, ensuring they are fully coated. Arrange the meatballs in a single layer on a large, shallow baking sheet. (20 minutes)

Recipe View 15 mins In a large saucepan, melt 1/4 cup (1/2 stick) of butter over low heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Continue stirring until the sauce has thickened and is bubbly. (15 minutes)

Recipe View 5 mins Remove the saucepan from the heat and gently stir in the sour cream and fresh dill. Season with salt and pepper to taste. (5 minutes)

Recipe View 5 mins Melt the remaining 1/4 cup (1/2 stick) of butter in a separate small saucepan. Drizzle the melted butter evenly over the meatballs on the baking sheet. (5 minutes)

Recipe View 35 mins Bake the meatballs in the preheated oven for 30-35 minutes, turning occasionally, until they are evenly browned and cooked through. An instant-read thermometer should register 160 degrees F (71 degrees C). (35 minutes)

Recipe View 5 mins Transfer the baked meatballs to a chafing dish or serving platter. Pour the dill sauce over the meatballs, ensuring they are well coated. Garnish with additional fresh dill, if desired. Serve immediately and enjoy! (5 minutes)