Danish Appetizers Recipe
Ingredients
| Meat | 1 pound | |
| Onion | 1 Small, grated | |
| 1/2 cup fine dry bread crumbs | ||
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Marjoram | 1/8 Teaspoon | |
| Shortening | 3 Tablespoon | |
| 1 can condensed consomme | ||
| Flour | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 2 tablespoons pickle relish | ||
Directions
1. Mix meat-loaf mixture lightly with onion, bread crumbs, eggs, milk and seasonings until well-blended; shape into 48 balls.
2. Brown, half at a time, in shortening in a large frying pan; drain off all drippings. Return all meat to pan; stir in consomme; cover.
3. Simmer, stirring often, about 15 minutes or until meat balls are cooked through. Remove with a slotted spoon; keep hot while making sauce.
4. Pour all liquid into a 1-cup measure; add water, if needed to make 1 cup. Return to pan; heat to boil. Stir flour into cold water, then into hot liquid. Cook, stirring constantly, until sauce thickens and boils for 1 minute; stir in pickle relish.
5. Pile meat balls into a chaffing dish or heated serving bowl; pour hot sauce over.
2. Brown, half at a time, in shortening in a large frying pan; drain off all drippings. Return all meat to pan; stir in consomme; cover.
3. Simmer, stirring often, about 15 minutes or until meat balls are cooked through. Remove with a slotted spoon; keep hot while making sauce.
4. Pour all liquid into a 1-cup measure; add water, if needed to make 1 cup. Return to pan; heat to boil. Stir flour into cold water, then into hot liquid. Cook, stirring constantly, until sauce thickens and boils for 1 minute; stir in pickle relish.
5. Pile meat balls into a chaffing dish or heated serving bowl; pour hot sauce over.
Chef
