Dill Sauce For Meatball Fondue Food

DANISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
• (I use my kitchenaid).
• 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 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
• Meanwhile, make 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.

DANISH MEATBALLS WITH DILL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. 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.
• 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.
• Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
• Place meatballs in a chafing dish and cover with the sauce to serve.

MEATBALLS IN DILL CREAM SAUCE

Steps:

• In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

MEATBALLS WITH DILL SAUCE

Steps:

• Mix all meatball ingredients well.
• Shape into 1-1/2 inch balls.
• Place on rack in roasting pan.
• Bake at 400* for 15 minutes.
• Dill Sauce: Melt butter in saucepan.
• Stir in flour and salt.
• Slowly add broth.
• Cook and stir over medium heat until thickened.
• Remove from heat; add yogurt.
• Reheat; stirring; do not boil.

DREMA'S "MINI MEATBALL" FONDUE

Steps:

• 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
• 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
• 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!

MEAT FONDUE SAUCES

Steps:

• Melt butter in skillet.
• Add water and heat to boiling.
• Add past of soy sauce and cornstarch and cook til thick and clear.
• Serve warm.
• Auroe Sauce:Combine ingredients and refrigerate til serving.
• Dill Sauce:Combine ingredients.
• Refrigerate til serving.

DILL SAUCE FOR HAMBURGERS

Steps:

• In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.