Heavenly meatball

Yummmy

Danish Meatballs

Meatballs

• 2 pounds lean ground beef
• 1/3 cup finely chopped fresh parsley
• 1 cup finely chopped onion
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg or mace
• 3/4 cup sifted all-purpose flour, divided
• 1 cup milk
• 1 egg
• 2 tablespoons butter

Sauce

• 2 tablespoons flour
• 1 beef bouillon cube or equivalent beef base or granules
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups water
• 2 tablespoons chopped parsley, optional

In a large bowl, lightly combine ground beef with 1/3 cup parsley, onion, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, nutmeg, and 1/4 cup of the flour. Add milk and egg; stir just until ingredients are blended.

Shape meat mixture into 24 meatballs, about 2 inches in diameter; roll meatballs in remaining 1/2 cup flour. Heat butter in a large heavy skillet; brown meatballs on all sides and cook for about 20 minutes, or until done. Remove to a warm platter and keep warm while making sauce.

Drain off all but 2 tablespoons of drippings from the skillet. Add flour, bouillon cube or granules, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Gradually add 2 cups water, stirring until smooth. Bring sauce to boiling point, stirring constantly. Spoon some of the sauce over the meatballs then sprinkle with parsley if desired. Serve remaining sauce at the table.