- 8
- 25 mins
- 45 mins
Ingredients
- GRAVY:
- 1 1 1 cup soft bread crumbs
- 1/2 1/2 1/2 cup finely chopped onion
- 1/3 1/3 2% cup 2% milk
- 1 1 1 large egg, lightly beaten
- 3 3 3 tablespoons minced fresh parsley
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1 pound ground beef
- 1 1 1 pound Jones No Sugar Pork Sausage Roll sausage
- 2 2 2 tablespoons canola oil
- 1 to 3 1 to 3 3 tablespoons butter, divided
- 3 3 3 tablespoons all-purpose flour
- 3/4 3/4 3/4 teaspoon beef bouillon granules
- 1/2 1/2 1/2 teaspoon pepper
- 1/4 1/4 1/4 teaspoon salt
- 1-3/4 1-3/4 2% cups 2% milk
Preparation
Step 1
In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness.
In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.)
For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Danish Meatballs with Pan Gravy in Country Woman
October/November 2015