Danish Meatballs-Karen
1 pound lean ground beef
1/2 pound veal or lean ground pork
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon grated onion
1/4 cup half & half
1/2 cup soft bread crumbs
1/8 teaspoon ground allspice
DILL SAUCE:
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth or bouillon
1/4 teaspoon salt
2 teaspoons dried dill weed
1 cup sour cream
Preheat oven to 375 degrees. Combine all ingredients for meatballs in large bowl. Shape into 1 inch balls, arrange on a rack in a broiler pan. Bake 20 to 30 minutes in preheated oven or until brown. Prepare dill sauce as stated below and set aside. Drain cooked meatballs. Arrange in a chafing dish or heatproof bowl. Pour sauce over meatballs. Serve warm.
DILL SAUCE: In small saucepan, melt butter or margarine; stir in flour. Stir in broth or bouillon, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat. Stir in sour cream.