This week on Sara’s Table is a recipe for Danish meatballs. These meatballs are savory and stick-to-your-bones-satisfying. Best of all they are versatile. You can eat them with what Sara calls Danish dinner, throw them into some simple pasta, put them on a sandwich, or cook up a whole bunch of them for a party involving finger food. Their beauty is they are inexpensive and easy to make. And, they go with everything.
Ingredients
Meatballs
1 1/2 pounds of ground pork (you can do half pork/half beef or lamb if you like that flavor combo better)
½ large onion – grated
½ cup breadcrumbs
2 tablespoon flour
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 bunch of parsley, finely chopped
a dash of half & half (or milk) for consistency
butter or oil for frying
Gravy
3/4 – 2 Tbsp drippings from Frickadeller
Tiny butter if needed
3 Tbsp flour
1 c. heavy cream (Milk works too)
1 Tbsp. beef bouillon
salt & pepper
Instructions
Combine the meat and onion. Add breadcrumbs, flour, eggs, salt, pepper, and parsley (it works best if you mix it with your hands).
Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn’t be able to form them into a perfect ball). Coat large skillet on medium-high heat well with oil or butter and drop 5-6 loosely formed balls into the oil to fry for 3-5 minutes then flip onto another side to cook for another 3-5 minutes. You’ll want to cook these in batches to ensure that there is enough space for the meatballs to cook properly. The meatballs should be browned on all sides when done. Preheat the oven to 350 and put the cooked meatballs in there on a cookie sheet to keep warm while the others are cooking.
When all are done don’t wash the skillet, because you will want the brown bits and drippings for the gravy! 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 or chicken bouillon, salt & pepper to taste.
Download the recipe as PDF: Danish Meatballs Recipe
