This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Recipe Summary

prep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
12
Yield:
25 meatballs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

449 calories; protein 16.9g 34% DV; carbohydrates 11.1g 4% DV; fat 37.6g 58% DV; cholesterol 151.3mg 50% DV; sodium 794.8mg 32% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2006
This was fantastic. I loved the flavour. I ommitted pouring the butter over the meatballs and used garlic and herb chicken stock. Added some fresh black pepper and served it over steamed brown rice with grilled veggies. My family loved it. Read More
(41)

Most helpful critical review

Rating: 3 stars
04/05/2010
I have a love/hate relationship with this recipe. I've made it a couple of times now. I guess I love the idea and how it CAN turn out. I like to add the bread crumbs to the meatballs instead of rolling them in it - makes a great meatball! But as written they are WAY too salty so you have to cut the salt by at least half. The sauce is nice but tends to need a little tweaking to be interesting. Its great comfort food and worth making but the written recipe is just off enough to ruin it if you aren't careful. I'll probably make a version of these again anyway - and probably never would have if I hadn't found this recipe so thanks!:) Read More
(21)
71 Ratings
  • 5 star values: 43
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
06/15/2006
This was fantastic. I loved the flavour. I ommitted pouring the butter over the meatballs and used garlic and herb chicken stock. Added some fresh black pepper and served it over steamed brown rice with grilled veggies. My family loved it. Read More
(41)
Rating: 5 stars
03/05/2008
These are requested now for family gatherings. To make it easier I now just add the bread crumbs to the meat mixture instead of rolling the meatballs in it. Very good flavor! Read More
(26)
Rating: 3 stars
04/05/2010
I have a love/hate relationship with this recipe. I've made it a couple of times now. I guess I love the idea and how it CAN turn out. I like to add the bread crumbs to the meatballs instead of rolling them in it - makes a great meatball! But as written they are WAY too salty so you have to cut the salt by at least half. The sauce is nice but tends to need a little tweaking to be interesting. Its great comfort food and worth making but the written recipe is just off enough to ruin it if you aren't careful. I'll probably make a version of these again anyway - and probably never would have if I hadn't found this recipe so thanks!:) Read More
(21)
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Rating: 2 stars
03/10/2003
This is really not very good unless you like a VERY sour-cream-y sauce much more so than a stroganoff. We had to toss the sauce! Read More
(21)
Rating: 5 stars
12/16/2003
This recipe is great. I have served it as many parties and everyone ask for the recipe. I used pre-made meatballs which cut down on time. Read More
(21)
Rating: 4 stars
01/01/2012
I included this at Hubs' request as part of our New Year's Eve array of appetizers. I wasn't enthusiastic about it but surprisingly found I was a lot fonder of them than I thought I'd be. But I did bump up the flavor a bit since I noticed that other than some salt pepper and a little onion it was totally lacking any seasoning. I knew some garlic fresh parsley and a few shakes of Worcestershire sauce couldn't hurt. More important it wasn't until after I had the meatballs mixed up that I realized to my surprise that the bread crumbs weren't intended to be included in the mix - rather the meatballs were to be rolled in them. Frankly that seemed odd to me so I'm glad I made the "mistake" of adding the bread crumbs the traditional way to the meat mixture. But it's really the sauce that brings these meatballs to life - creamy with a pronounced fresh dill flavor. These were part of our assortment of appetizers for our New Year's Eve celebration but the ample amount left over will be great reheated and served over hot buttered noodles. Four stars rather than five simply for the instruction to roll the meatballs in bread crumbs rather than adding them to the meat mixture. Read More
(21)
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Rating: 5 stars
06/21/2003
They were a huge hit at my Bunco party. Thanks for sharing! Read More
(16)
Rating: 4 stars
10/15/2006
Meatballs were a bit bland I would add a little cracked pepper and a little bit of season salt additional. The sauce was great and made up for it. Great recipe Read More
(15)
Rating: 5 stars
11/27/2007
This recipe was a hit and very filling! I used premade meatballs and cooked the meatballs and sauce together before serving. I also served the leftovers over rice and with a salad for a light dinner. Read More
(15)