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Danish Friadellers Flat Meatballs Recipe

  • 6servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb ground beef

  2. 1/2 lb ground pork

  3. 1/2 lb ground veal

  4. 1/4 cup dry bread crumbs

  5. 1/4 cup finely minced onion

  6. 1/4 cup half & half

  7. 3 tablespoons snipped parsley

  8. 1 teaspoon salt

  9. 1 teaspoon worcestershire sauce

  10. 1/4 teaspoon ground allspice

  11. 1/2 teaspoon grated lemon peel

  12. 2 eggs

  13. SAUCE

  14. 3 tablespoons real butter

  15. 1 1/2 cup beef stock

  16. 1/4 teaspoons salt

  17. 1/4 teaspoon nutmeg

  18. 1/2 cup sour cream

  19. Creamed cabbage

  20. 1 medium Head cabbage

  21. 1/2 cup Boiling; salted water

  22. 3 tablespoons butter

  23. 3 tablespoons flour

  24. 1/2 teaspoon salt

  25. 1 1/2 cup milk

  26. 1/4 cup bread crumbs

Instructions Jump to Ingredients ↑

  1. Instructions for Danish Friadeller Meatballs in Sour Cream Sauce For meatballs: Mix all ingredients and shape into 1 1/4 inch balls then flatten in hand. Place on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven for 20-25 minutes.

  2. Make sauce: While meatballs are cooking, heat the butter in a saucepan over low heat. Stir in flour and cook till bubbly. Remove from heat and stir in remaining ingredients except sour cream. Boil and stir one minute till thickened. Remove from heat and stir in sour cream. Serve over meatballs.

  3. Make Creamed Cabbage: Shred cabbage and cook 9 minutes in boiling, salted water. Remove cabbage, drain well, and place in buttered 1-1/2 quart casserole. Melt butter in pan, stir in flour and salt; cook until smooth. Add milk gradually. Continue stirring until thick. Pour sauce over cabbage and sprinkle bread crumbs over top. Bake at 325 for 15 minutes or until crumbs are brown. (Bread crumbs optional)

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