These spicy Danish meatballs in gravy freeze well. They are also delicious served cold on bread with mustard, dill pickles and horseradish sauce.
1 cup crumbled bread
1 cup milk
2 small onions minced very finely
1 1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 cup flour
1 kilo lean ground beef or a mixture of pork and beef
3 tbsp oil
For the gravy:
3 tbsp cornflour or flour
3 cups beef stock
Or use 4 1/2 tbsp instant gravy mix in 3 cups water
Using an electric mixer blend the milk and bread in a large bowl.
Leave to stand for 10 minutes.
Add onions, eggs, salt, nutmeg, allspice, cloves, flour and meat.
Beat with electric mixer on high speed till light and fluffy.
If you don’t have a mixer, just use a spoon or your hands.
Make the mixture into egg shaped balls and flatten slightly.
Heat some of the oil in a pan. Brown the meatballs on both sides in batches, adding more oil as you need it.
Remove them from the pan when they are done and keep warm.
With the pan on a low heat add the flour and stir until lightly browned. Slowly add the stock, stirring well, and make a thick gravy.
Or alternatively make instant gravy following the instructions on the packet.
Return all the meatballs to the pan and simmer gently in the gravy until cooked.
Or put the meatballs and gravy in a covered dish in the oven and cook at 150 degrees celsius for about 30 minutes.
Makes about 25 meatballs.
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