Danish Meatballs And  Gravy

Traditional Nordic recipe for Meatballs also known as Frikadeller. These Danish Meatball are very popular and very often served for dinner or on Danish Rye Bread for lunch.

Author: NITU VERMA

Prep Time: 15minutes

Cook Time: 20 minutes

Total Time: 45mint

Cals  : 333

Prot : 18g

Carbs :10g

Fat : 24g

Ingredients

1 cup soft bread crumbs

1/2 cup finely chopped onion

1/3 cup 2% milk

1 large egg, lightly beaten

3 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1 pound ground beef

1 pound bulk pork sausage

2 tablespoons canola oil

1 to 3 tablespoons butter, divided

3/4 baby potato

GRAVY:

3 tablespoons all-purpose flour

3/4 teaspoon beef bouillon granules

1/2 teaspoon pepper

1/4 teaspoon salt

1-3/4 cups 2% milk

Directions

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.