Danish Meatballs

by Rachael Ray Show Staff 3:00 AM, December 2, 2011

Aired December 2, 2011

Serves 8 servings
1 pound ground beef, pork and veal
1 small onion, peeled and grated, about 1/2 cup
1/2 cup superfine breadcrumbs
Salt and pepper
About 1/8 teaspoon grated nutmeg
1 teaspoon dried marjoram, lightly crushed in your palm
2 organic eggs, beaten
About 1/2 to 2/3 cup whole milk
6 tablespoons butter, divided
1 round tablespoon flour
1 can beef consomm
2 tablespoons pickle relish
Fresh dill, for garnish

Preheat oven to 400F.

Combine meat with onion, breadcrumbs, salt, pepper, nutmeg, marjoram, eggs and milk.

Melt 4 tablespoons butter in a small pot and use it to butter a large baking sheet. Using a small scoop, roll about 36 walnut-sized meatballs. Arrange snugly on the baking sheet and brush with remaining melted butter, roast 15 minutes or until cooked through.

Melt remaining 2 tablespoons butter in a small pot. Whisk in flour, add beef consomm and let thicken a bit. Stir in relish.

Serve meatballs in a shallow serving dish and douse with sauce. Garnish with dill.