Danish meatballs – Recipe for classic homemade meatballs made from minced pork/veal with onions, eggs and oatmeal. This recipe for meatballs is my mother’s recipe and I’ve had these meatballs my whole childhood. There are many ways to make meatballs, but this classic and simple recipe is the best, if you ask me.
The meatballs consist of minced pork/veal with salt, oatmeal, wheat flour, pepper, eggs, onions and water. After the stuffing has rested, it is shaped into meatballs, which are fried in plenty of butter, so that they get a delicious frying crust.
I fry the meatballs in butter only, but you can also fry them in a mixture of oil and butter. You can flavor the meatballs with many different spices such as curry, dried thyme or cumin. Also try pressed garlic or finely chopped fresh chili.
The meatballs can be eaten as they are or they can be served with, for example, cabbage stew and potatoes. It is also so delicious to eat a warm meatball on rye bread with, for example, pickled beetroot. There is almost nothing more Danish than classic and old-fashioned meatballs. Most families probably have their own recipe for meatballs.
This recipe makes about 15 meatballs, but you can easily make a double portion and freeze half of it. Enjoy!
Danish meatballs
Ingredients
Instructions
Mix the minced meat with salt.
Add the remaining ingredients and mix thoroughly to form a mince. Let the mince marinate for approx. 30 min.
Stir the mince through and season with a little extra salt and pepper if necessary.
Heat a pan and brown the butter in the pan until it has melted. Form the mince into approx. 15 meatballs with a spoon and place them in the pan. Turn down the heat a little and fry the meatballs for approx. 6-7 min before turning them. Turn up the heat a little so that they are also browned on the other side and fry for approx. 6-7 min. Enjoy!
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