My daughter made these for dinner served over boiled potatoes and fried cabbage. It was amazing
Danish Meatballs
Ingredients
- Meatballs
- 3/4 lb ground beef
- 1 lb ground pork
- 1 onion large grated
- 1/2 c. breadcrumbs
- 4 Tbsp flour
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp. nutmeg
- 2-3 cloves of garlic
- 1/2 tsp. sage leaves
- half & half or milk for consistency 1/4 to 1/2 c.
- butter
- Gravy
- 3/4 - 2 Tbsp drippings from meatballs
- tiny butter if needed
- 3 Tbsp flour
- 1 c. heavy cream or Milk
- 1 Tbsp. beef bouillon
- Salt and pepper to taste
Instructions
- Meatballs
- Combine beef, pork, and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves
- Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball).
- Coat large skillet well with butter. Drop clumps of the mixture (a heaping tablespoon-size) onto the skillet.
- Fry on medium to medium-low heat until brown (press the meat down a lightly with a fork so it flattens out a little. it should look like a fat hamburger.
- Cook approximately 3 to 5 minutes per side.
- Add more butter with each batch if needed.
- Don't wash the skillet-- you will want the brown bits and drippings for the gravy
- Gravy
- Add the flour to the drippings to form a roux (add butter if needed).
- Slowly add cream (or milk) until the mixture reaches gravy consistency.
- Add beef bouillon, salt & pepper to taste.
- Serve and Enjoy!