Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Danish Meatballs




Source of Recipe


tedsgirl






List of Ingredients



• 2 pounds ground beef
  
• 1 cup minced onion
  
• 2 teaspoons salt
  
• 1/4 teaspoon pepper
  
• 1/2 teaspoon nutmeg
  
• 2 eggs, beaten
  
• 2/3 cup flour
  
• 1/4 cup shortening
  
• 1 cup beef broth
  
• 1 bay leaf
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  






Instructions



1. Combine meat, onion, salt, pepper, nutmeg and eggs. Shape into 2 inch balls. Mix flour with 1/4 teaspoon salt and a little pepper. Roll meatballs in mixture, coating well. Brown on all sides in hot shortening. Add broth and bay leaf, cover. Cook slowly 20 to 30 minutes. Remove meatballs from pan. Blend 3 tablespoons flour with drippings left in pan (use flour left over from coating meatballs). Brown flour and add 1 1/2 more cups broth. Cook and stir until thickened, seasoning if necessary. Serve meatballs and gravy over mashed potatoes.