Game Day Meatballs with Camel

• 2lbs. Ground Camel Meat
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 eggs
• 1/3 cup finely chopped onion
• 1/2 cup heavy cream
• Packaged Panko
• 2 sticks unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 16 ounces dairy sour cream
• 1/4 cup chopped fresh dill or 1 1/2 dried dill weed

Preparation: Mix camel, salt, pepper, eggs, onion and cream in a large bowl; beat until very smooth. Shape mixture with wet hands into 1 inch balls. Roll balls in panko; place side by side in a shallow baking; cover and chill. Melt 1 stick of the unsalted butter in large saucepan; stir in flour; gradually stir in broth. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Stir in sour cream and dill. Taste: add additional salt and pepper, if you wish. Cool and chill.

Cooking: Bake in 375 degree oven for 35 minutes or until meatballs are brown. Turn meatballs occasionally during cooking for even browning. Reheat sauce until bubbly. Place meatballs in a chafing dish. The word chafing dish comes from the french word, chauffer, "to make warm." It is a kind of portable grate raised on a tripod, used for foods that require gentle cooking, away from "fierce" heat of direct flames. Pour sauce over meatballs.

Serving: When ready to serve, melt remaining stick of butter and drizzle over the meatballs. Serve hot with skewers for spearing. Sprinkle meatballs with additional chopped fresh dill, if you wish.