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Danish meatballs

  • 4servings
  • 15minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, H, C, D, E
MineralsCopper, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 475 g ground pork shoulder , or similar cut 115 g all-purpose flour

  2. 2 tsp dehydrated onions

  3. 1/2 tsp granulated garlic

  4. 1 tsp ground pepper

  5. 2 eggs

  6. 250 ml semi-skimmed milk

  7. butter or margarine , for frying

  8. vegetable oil , for frying

  9. cooked red cabbage ,

  10. Warm cooked potatoes , finishes with a little melted butter and sugar,

  11. potato salad ,

Instructions Jump to Ingredients ↑

  1. Combine the ground pork with the flour in a bowl and mix well. Add the dehydrated onion, granulated garlic, 2 teaspoons of salt and a little pepper. Mix in the eggs and then the milk. Spoon the mixture into a deep plate and chill in the refrigerator for 1 to 2 hours for easier shaping.

  2. Add enough equal parts butter and oil to a skillet to measure ¼ inch in depth. Heat over medium heat. Hold the dish with the meatball mixture in the left hand and spoon the pork mixture carefully into the pan with a soup spoon, shaping it into balls with the spoon. Cook the meatballs until brown on both sides, turning once.

  3. Remove the meatballs to a plate. Serve warm with red cabbage and caramel potatoes or serve as a light lunch with potato salad.

  4. Recipe and image supplied by Cooking Danish

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