Danish Meatballs with Pan Gravy Recipe

Danish Meatballs with Pan Gravy Recipe
Danish Meatballs with Pan Gravy Recipe photo by Taste of Home
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Danish Meatballs with Pan Gravy Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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. 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

Nutritional 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.

  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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.
  2. 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.)
  3. 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

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