Danish Meatballs

• 1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal)
• 1/2 c. plain dried bread crumbs
• 1 large egg
• 1/4 c. chopped fresh flat-leaf parsley
• 2 tbsp. Chopped fresh dill
• 1 tbsp. grated onion
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• .13 tsp. ground nutmeg
• 2 tbsp. butter or margarine
• 2 tbsp. all-purpose flour
• 1 1/2 c. milk
• 1 c. low-sodium chicken broth
• Lingonberry Preserves (optional)

1. In large bowl, combine ground beef, bread crumbs, egg, parsley, dill, onion, salt, pepper, and nutmeg just until well blended but not overmixed.
2. Shape mixture into 24 meatballs, handling meat as little as possible.
3. In 12-inch skillet, melt butter over medium-high heat.
4. Add meatballs and cook until browned, using slotted spoon to transfer meatballs to clean large bowl as they are browned.
5. Discard all but 2 tablespoons drippings from skillet.
6. Stir flour into drippings in skillet; cook over medium heat, stirring, 1 minute.
7. Gradually add milk and broth; cook, stirring constantly, until mixture has thickened and boils.
8. Add meatballs to skillet; heat to boiling.
9. Reduce heat; cover and simmer 10 minutes.
10. Serve with lingonberry preserves, if desired.
11. Makes 6 main-dish servings.
12. Nutritional information is based on one serving.

ground beef, bread crumbs, egg, parsley, dill, onion, salt, ground black pepper, ground nutmeg, butter, allpurpose flour, milk, chicken broth, lingonberry

Taken from www.delish.com/recipefinder/danish-meatballs (may not work)