I have very fond memories of my great-grandmother and grandmother making these regularly. They are delicious hot or cold. When served cold, my grandmother would make an open-faced sandwich on rye bread with hot mustard and a few of her famous thin cucumber pickles.

Meatballs:

• 1 pound ground veal (or ground beef, if you prefer)
• 1 pound ground pork
• 1 small onion, minced or grated
• 1/2 cup breadcrumbs
• 4 tablespoons flour
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2-3 cloves of garlic
• 1/2 teaspoon sage leaves
• Half & half (¼ to ½ cup)
• Butter

Gravy (optional):

• ¾ – 2 tablespoons drippings from Frikadeller
• Butter, if needed
• 3 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon beef bouillon
• Salt & pepper

1. Combine veal (or beef), pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. Mix with your hands.
2. Slowly add half & half for consistency. You want the mixture to be slightly sticky. Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
3. Fry on medium to medium-low heat until browned. Press the meat down lightly with a fork so it flattens out a little. Flip and brown on the other side, approximately 3-5 minutes. Add more butter with each batch.
4. Serve with gravy (optional)

For the Gravy:

Remove meatballs from the skillet and use the same skillet to make the gravy using the brown bits and drippings from the meatballs. Add the flour to the drippings to form a roux. Add butter if needed.

• Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.