/rating_off.png "1 Star")
Loading...| 3/4 lb ground pork | |
| 3/4 lb ground veal | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon pepper | |
| 1 big onion , minced | |
| 2 tablespoons flour | |
| 1 egg | |
| 4 tablespoons butter ( Danish is the best ) | |
| 4 tablespoons flour | |
| 3 cups beef stock | |
| 3 tablespoons white vinegar | |
| salt and pepper , to taste | |
| 3 tablespoons sherry wine | |
| 1 teaspoon dill ( optional ) |
| 1. | In a bowl, mix together the ground pork, ground veal, minced onion, 2 tbsp flour, egg, salt, and pepper until well combined. |
| 2. | Divide the mixture into 12-14 portions and shape into meatballs. |
| 3. | In a large skillet, melt the butter over medium heat. |
| 4. | Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. |
| 5. | Remove the meatballs from the skillet and set aside. |
| 6. | In the same skillet, whisk together the remaining 4 tbsp flour and beef stock until smooth. |
| 7. | Add the white vinegar and season with salt and pepper to taste. |
| 8. | Simmer the gravy for 5-7 minutes, until thickened. |
| 9. | Stir in the sherry wine and dill (optional). |
| 10. | Serve the meatballs with the gravy on top. |
Easy to make, hearty and filling, comforting and flavorful
Not vegetarian or vegan friendly, may be high in fat and calories
The meatballs are a good source of protein and iron. The gravy may have some health benefits from the beef stock and dill, but should be consumed in moderation due to the high fat content.
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