Danish Meatballs

Delicious gluten free meatballs in a creamy dill sauce, served over zucchini noodles, rice or pasta.  Because it is made with Greek Yogurt it is a healthier version of the original that calls for sour cream.  

You can find the recipe for the meatballs in my post Basic Meatballs.  Then prepare the recipe here for the sauce. Traditionally served over rice -
I prefer zucchini "noodles".

1/4 cup Butter

1/4 cup Pamela's Baking and Pancake Mix

2 cups gluten free Chicken Stock or Broth

1/4 tsp. Salt

2 tsp. dried Dill (or fresh if you have it on hand)

1 cup Plain Greek Yogurt

Melt the butter in a medium sauce pan over low heat.  Stir in the GF baking mix; cook for one minute.  Stir in the chicken stock, salt and dill.  Cook until thickened.  Remove from heat and stir in the yogurt.  Add the warm meatballs to the sauce and serve over rice.

Serves 4-6.