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Danish Meatballs with Pan Gravy

My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    8 servings

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
  • 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.
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.
Nutrition Facts
2 meatballs with 3 tablespoons gravy: 333 calories, 24g fat (8g saturated fat), 88mg cholesterol, 786mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 18g protein.

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