Danish Meatballs with Dill Sauce

    1 1/2 lbs. ground venison or ground beef
    1/2 lb. ground pork, unseasoned
    2 teaspoons salt
    1/2 teaspoon pepper
    2 eggs
    1/3 cup finely chopped onions
    1/2 cup heavy cream
    2 cups dry breadcrumbs
    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.