Danish Meatballs With Pan Gravy

• 1 cup soft bread crumbs
• 1/2 cup finely chopped onion
• 1/3 cup 2% milk
• 1 large egg, lightly beaten
• 3 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1 pound bulk pork sausage
• 2 tablespoons canola oil
• 1 to 3 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 3/4 teaspoon beef bouillon granules
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-3/4 cups 2% milk

1. In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness.
2. In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160u0b0. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.)
3. For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.

bread crumbs, onion, milk, egg, fresh parsley, salt, pepper, ground beef, pork sausage, canola oil, butter, allpurpose, beef bouillon granules, pepper, salt, milk

Taken from www.tasteofhome.com/recipes/danish-meatballs-with-pan-gravy/ (may not work)