Danish Meatballs

1 lb. meatloaf mixture

1 small onion, finely chopped

1 cup fine dry bread crumbs

1 1/2 cup mils

1 egg, beaten

1/2 ts/ ea. salt and pepper

8 oz blue cheese, cut in 1/2" cubes

6 Tbsp. butter

2 Tbsp. flour

1 cup chicken boullon

1 cup sour cream

Combine meat, onion, crumbs; blend well. Stir in milk, egg and seasonings; beat until light with wooden spoon or elec. mixer. With wet hands pat 1/4 cup of meat around each cube of cheese. Shape into egg-like ovals. Brown slowly in butter. Remove to serving dish and keep warm. Stir the flour into the drippings and cook until golden. Add the boullon. Stir and simmer until thick and smooth. Add sour cream and stir until sauce is heated through but do not boil. Serve meatballs with sauce poured over. A garnish of fresh parsley or fresh dill is nice. I like just plain boiled potatoes with this and red cabbage.