Ingredients
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10½ oz (300 g) minced/ground Veal
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7 oz (200 g) minced/ground Pork
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1 teaspoon Salt
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1 Onion
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1 Egg
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3 tablespoons Breadcrumbs
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1 tablespoon plain/all-purpose Flour
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1 teaspoon ground Allspice
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a pinch of ground Nutmeg
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⅓ cup (100 ml) warm Milk
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freshly ground Black Pepper
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⅓ cup plus 1 tablespoon (100 ml) sparkling Water
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5 tablespoons (75 g) Butter
Directions
The Danish version of meatballs is eaten hot or cold at a Christmas or smorgasbord lunch, but funnily enough they never make an appearance on Christmas Eve.
Steps
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1
Done
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In a stand mixer, add the meat and salt and mix for about a minute. Add the onion to the mixer along with all the other ingredients, except the water. Mix thoroughly, then rest for at least 30 minutes in a cold place. |
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2
Done
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Add the sparkling water to the meat mixture and stir by hand to combine. |
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3
Done
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In a frying pan/skillet, heat the butter and leave it to brown and bubble, then add a glug of oil. |
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4
Done
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Wet your hands, then use the method opposite for the Norwegian version, making meatballs the size of large eggs. Fry for 2–3 minutes on each side, then keep warm in the oven to finish cooking until you’re ready to serve. |
