Frikadeller (Danish Meatballs)

For the meatballs:

• 3/4 lb ground beef
• 1 lb ground pork
• 1 large onion, grated
• 1/2 cup breadcrumbs
• 4 tbsp flour
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg
• 2-3 cloves garlic
• 1/2 tsp dried sage
• 1/4 to 1/2 cup half and half or milk
• Butter

For the gravy:

• 3/4 - 2 tbsp drippings from the meatballs
• Butter (if needed)
• 3 tbsp flour
• 1 cup heavy cream or full fat milk
• 1 tbsp powdered beef bouillon
• Salt and pepper to taste

Directions:

1. Mix the beef with the pork and the grated onion. Add the the rest of the ingredients and mix gently with your hands until well-incorporated.
2. Add the half and half slowly (you may not need the full half cup). Unlike Italian meatballs, you want your mixture to be a little sticky. You won't actually be rolling these into balls so the texture should be wet.
3. Melt the butter and drop the mixture by the tablespoon into the pan. Press down a little to flatten.
4. Cook until nicely browned on one side, then flip and cook until the other side matches. Keep adding butter as necessary.
5. When the meatballs are finished, remove them to a plate and keep warm. Add the flour to the pan (if there isn't a lot of oil left, you can add some more butter). Stir until you get a roux. Add the cream and whisk until you get a nice thick gravy. Finish with the beef bouillon, salt and pepper.