1 1/2 pound ground venison or ground beef
1/2 pound ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon black pepper
2 eggs
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry bread crumbs
1/2 cup melted butter
Creamy Dill Sauce
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 teaspoons dried dill weed
1/2 teaspoon allspice
salt and pepper, to taste
In a large bowl mix the meat, salt, pepper, eggs, onion and cream. 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 375F, turning 3 or 4 times, until evenly browned, about 35 minutes.
For 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.
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