Normally I don’t eat that much traditionally Danish food .. It is just like English food, brown, boring & not healthy at all 😉
I never ate it before, but my boyfriend opened my eyes, to see that it actually can be delicious 🙂
I just like it best in a small amount – Not everyday.
When I make Danish meatballs, I always make the gravy with cream – Yum!
It just gives that extra touch ♥
If I am going to do it, I will go all the way 😉
If you don’t want the sauce that fatty & creamy, then just switch the cream with milk. You can also switch the cream with bullion & the water you cooked the potatoes & carrots in (so that you only use that)
If you do this, Ia m pretty sure you need to add some more maizena mix, to make it thicker.
Recipe
Yield: 4 persons
Ingredients:
(Begin with the gravy, so that it can simmer for some time)
Gravy
- 1 pork bullion cube or 1 ½ tsk pork bullion granules
- 5 dl water
- 250 ml cream
- 20 grams of butter
- 4 – 5 tbsp flour
- 1 tsp redcurrant jelly
- 1 tbsp soy sauce
- 1 organic lemon
- Gravy browning
- Salt & pepper
Meatballs
- 500 grams of ground pork/veal
- 1 little/medium yellow onion
- 1 egg
- 2 tbsp oats
- 1 dl milk
- Salt
- Pepper
- Nut meg
- Butter (for frying)
Pickled cucumber
- 1 cucumber
- 2 dl vinegar
- 1 dl water
- 4 tbsp sugar
- Salt
- Peppercorns
Potatoes & carrots
- 1 kg small potatoes
- 6 big carrots
- Salt
How to make it:
Gravy
- Mix the bullion with 5 dl hot water
- Add butter to a pot & let it melt
- Remove from the heat & add the flour
- Whisk it very well & and instantly add the boullion
- Add to the heat again & bring to a boil (while stiring)
- Let it simmer & thicken a bit
- Add the cream
- While simmering, add redcurrant jelly, soy & gravy browning
- Roll a lemon (to release the juice), cut in half, press the juice & add
- Leave the gravy to simmer, until rest of the food is finnished
- When the meatballs is ready, then add a bit water to the pan, pour through a strainer & into the pot (if it contains lumps)
- Stir & season with salt & pepper
Meatballs
- Mix the meat with salt in a bowl & stir it
- Peel & chop the onion in a minichopper/foodprocessor
- Mix the meat with onion, egg, oats, milk, finely grated nutmeg & pepper
- Stir until you have a soft meat-mix
- Store in the fridge until you are going to use it, or use right away
- Sculpt into round balls with a tablespoon
- Fry in butter on a pan, for about 6 – 8 minutes
Pickled cucumber
- Slice the cucumber very thin (a mandoline is amazing for this)
- Place the cucumber slices on a cutting board or plate
- Sprinkle with a layer of salt & leave for 10 minutes
- Squeeze the water out of the cucumbers & pour them into a jar
- In a pot add vinegar, water, sugar & peppercorns
- Bring to a boil & let it simmer until the sugar has dissolved
- Pour it over the cucumbers & leave to cool
- When it is lukewarm, then put on the lock & store in the fridge for min. 2 hours
Potatoes & carrots
- Wash & peel the potatoes
- Pour them into a pot filled with water
- Wash & scrub/peel the carrots
- Cut them and add them to the pot
- Add salt
- Bring to a boil & let it simmer until it all is done
→ TIP:
Store your pickled cucumber in the fridge for min. 2 hour, but prefferely for longer – 1 day or more.
I always make it 1 day or more before I am going to eat it. It is so easy 🙂
⇒ Remember to follow me on sociale media!
You can follow the blog on Instagram, Bloglovin or on the blogs Facebook site.
You can also write a comment on this post – Below .. Should you have any questions – I always answer ASAP! 🙂
You are also very welcome to join my newsletter ..
Find the subscription to the newsletter, below this post
