|
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
1 cup dry bread crumbs
1 cup butter
1/4 cup all purpose flour
2 cups chicken broth
2 cups sour cream
1/4 cup chopped fresh dill
1. In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream.
2. With moistened hands, shape the mixture into 1-inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
3. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly; then blend in the sour cream and fresh dill.
4. Melt remaining butter in a small saucepan, and drizzle over the meatballs.
4. Bake meatballs in preheated 375 degree F (190 degree C)oven 35 minutes, turning occasionally, until evenly browned.
5. Place meatballs in a chafing dish and cover with the sauce to serve.
N/A
|
