Amy's Danish Meatballs with Dill Sauce

~~~ MeatBalls ~~~
1-1/2 lb. ground venison or ground beef
1/2 lb. ground pork, unseasoned
2 tsp. salt
1/2 tsp. ground 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

To make the Meat Balls: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
With moistened hands (this will be sticky), shape into 1″ 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 375º F., turning 3 or 4 times, until evenly browned,
about 35 minutes.

~~~Creamy Dill Sauce~~~
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 tsp. dried dill weed
1/2 tsp. ground allspice
Salt and pepper, to taste

To make the Creamy Dill Sauce: Melt butter in a large saucepan over low heat. Whisk in the
flour until 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.