Danish Meatballs

Yield: about 16 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 egg, beaten
  • 1 cup fine, dry breadcrumbs
  • 1 tablespoon milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups water
  • Salt and pepper to taste


  1. Combine beef, onion, egg, breadcrumbs, milk, salt, and pepper, mixing well. Shape mixture into 1-inch meatballs. Brown in oil in a large skillet over medium heat. Remove meatballs from skillet, and drain on paper towels. Reserve pan drippings in skillet.
  2. Add flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper to taste. Add meatballs to gravy. Cover and simmer 30 minutes.
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