Danish Meatballs

Name: Danish Meatballs
Ingredients: 1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal); 1/2 c. plain dried bread crumbs; 1 large egg; 1/4 c. chopped fresh flat-leaf parsley; 2 tbsp. Chopped fresh dill; 1 tbsp. grated onion; 1 tsp. salt; 1/4 tsp. ground black pepper; .13 tsp. ground nutmeg; 2 tbsp. butter or margarine; 2 tbsp. all-purpose flour; 1 1/2 c. milk; 1 c. low-sodium chicken broth; Lingonberry Preserves (optional)

14 ingredients

12 steps

Ingredients

1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal)
1/2 c. plain dried bread crumbs
1 large egg
1/4 c. chopped fresh flat-leaf parsley
2 tbsp. Chopped fresh dill
1 tbsp. grated onion
1 tsp. salt
1/4 tsp. ground black pepper
.13 tsp. ground nutmeg
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 1/2 c. milk
1 c. low-sodium chicken broth
Lingonberry Preserves (optional)

Directions

1

In large bowl, combine ground beef, bread crumbs, egg, parsley, dill, onion, salt, pepper, and nutmeg just until well blended but not overmixed.
2

Shape mixture into 24 meatballs, handling meat as little as possible.
3

In 12-inch skillet, melt butter over medium-high heat.
4

Add meatballs and cook until browned, using slotted spoon to transfer meatballs to clean large bowl as they are browned.
5

Discard all but 2 tablespoons drippings from skillet.
6

Stir flour into drippings in skillet; cook over medium heat, stirring, 1 minute.
7

Gradually add milk and broth; cook, stirring constantly, until mixture has thickened and boils.
8

Add meatballs to skillet; heat to boiling.
9

Reduce heat; cover and simmer 10 minutes.
10

Serve with lingonberry preserves, if desired.
11

Makes 6 main-dish servings.
12

Nutritional information is based on one serving.