Danish meatballs

Mr Bball and recently completed an A-Z country challenge, cooking recipes from a range of countries including Zambia, Yemen, Brazil and Denmark. This Danish recipe was one of the most interesting. I enjoyed it but Mr Bball wasn’t a fan. It is a perfect winter dish – delicious moist meatballs with a curry gravy served with rice, mashed potato or crusty bread to soak up every last bit. Best consumed under a blanket on the couch watching a movie on a rainy day.

The interesting thing about this recipe is that you boil the meatballs – this cooking approach kept them moist.



Ingredients:

Meatballs:
  • 300g pork
  • 250g beef
  • ½ cup milk
  • 1 large onion, finely diced
  • 5 tablespoons flour
  • ½ teaspoon pepper
  • 1 tablespoon salt
  • 1 egg

Curry sauce:
  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 35g butter
  • 3 tablespoons flour
  • 2 tablespoons curry powder
  • 2.5 cups water from boiling the meatballs
  • 3 tablespoons yoghurt
  • 1 teaspoon salt
  • Squeeze lemon

Method:

To make the meatballs:
  • Cook the onions until translucent – allow to cook
  • Mix the beef and pork mince together
  • Add the onions, flour, pepper and salt and mix well
  • Finally add the milk, egg and water – the meatball will be really sticky
  • Leave in fridge for 1 hour
  • After 1 hour, boil water approximately 4 cups of water (enough to cover all meatballs) with a pinch of salt
  • Roll meatballs – it will be sticky so get ready
  • Add meatballs to the water and slowly stir to ensure it doesn’t stick to the bottom
  • Cook for 12minutes
  • Once cooked remove meatballs but reserve 2.5 cups of the cooking water.

To make the gravy
  • Heat the olive oil in a pan and cook onions until soft
  • Add the butter and flour to form a light dough
  • Add the curry powder and mix until fragrant
  • Add the meatball water and cook until well combined – approximately 12 minutes
  • Turn off and stir through yoghurt and salt (to taste)
  • Return the meatballs to the sauce
  • Add a squeeze of lemon to cut through the richness of the sauce
  • Serve with mashed potatoes, rice or crusty bread.

Would love your thoughts on this recipe – it divided our household.

Fun farewell yoghurt fact: “All yogurt begins its life in the same way: Milk is heated, cooled, and left to ferment. The process by which regular yogurt is transformed into the thicker, creamier Greek variety is surprisingly simple. Once makers strain the yogurt to let the liquid whey run off, what’s left behind is Greek yogurt.”


Comments

Popular posts from this blog

Challenge 3 - Milo and Yoghurt - I think it's my best!

Pulled lamb yiros with tzatziki

The peanut butter challenge