Danish Meatballs

By Cindy

Ingredients

• 1 pound ground beef, pork and veal
• 1 small onion, peeled and grated, about 1/2 cup
• 1/2 cup superfine breadcrumbs
• Salt and pepper
• 1/8 About 1/8 teaspoon grated nutmeg
• 1 teaspoon dried marjoram, lightly crushed in your palm
• 2 organic eggs, beaten
• 1/2 to 2/3 About 1/2 to 2/3 cup whole milk
• 6 tablespoons butter, divided
• 1 round tablespoon flour
• 1 can beef consommé
• 2 tablespoons pickle relish
• Fresh dill, for garnish

Preparation

Step 1

Preheat oven to 400°F.

Combine meat with onion, breadcrumbs, salt, pepper, nutmeg, marjoram, eggs and milk.

Melt 4 tablespoons butter in a small pot and use it to butter a large baking sheet. Using a small scoop, roll about 36 walnut-sized meatballs. Arrange snugly on the baking sheet and brush with remaining melted butter, roast 15 minutes or until cooked through.

Melt remaining 2 tablespoons butter in a small pot. Whisk in flour, add beef consommé and let thicken a bit. Stir in relish.

Serve meatballs in a shallow serving dish and douse with sauce. Garnish with dill.