Danish Meatballs with Pan Gravy Recipe

By norsegal8

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

Details

Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from tasteofhome.com

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