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Cooking, Recipe and Food Blog

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Pork and Veal Rolls

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Veal comes from calves, thus the meat is more tender as compared to older cattle. In this recipe, we combined ground veal and pork to get a tastier blend of minced meat.

Pork and veal rolls are similar to pies, but instead they are shaped in rolls. They also go perfectly well with pasta or a side salad.

 

Ingredients:

125g camembert cheese

4 garlic cloves, crushed

1 tablespoon French mustard

2 tablespoons fresh parsley, chopped

250g pork mince

250g veal mince

1 cup white breadcrumbs

1 egg, lightly beaten

2 tablespoons oil

8 sheets filo pastry

90g butter, melted

1/3 cup flaked almonds

Oil or melted butter for greasing

 

Preheat the oven at 180C and then brush a baking tray with melted butter or oil.

Next, combine the cheese, garlic, mustard and parsley in a medium sized bowl. Mash the cheese using a fork and mix all the ingredients well.

Place the pork and veal mince in a separate bowl and then add the breadcrumbs and egg. Mix well.

Divide the mince mixture into 4 parts. Get one part and form a rectangle. Spoon a quarter of the cheese mixture at the middle of the mice mixture; form a horizontal line that runs across the mince. Enclose the cheese with the mince mixture, but maintain the rectangle shape. Cover the minced meat and cheese with plastic wrap and refrigerate it for 30 minutes to an hour. Repeat the same process for the remaining ingredients.

Heat the oil in a large skillet or frying pan over medium heat. Fry the pork and veal rolls for 4-6 minutes on each side or until browned. Transfer to a plate lined with paper towels to drain the excess oil. Let them cool.

Place a filo pastry on a flat work surface and brush it with melted butter. Place the pork and veal mince at the middle of the pastry. Top it with another sheet of pastry and then brush the pastry with butter. Fold the ends of the pastry and make sure you enclose the mince well. Do the same thing for the remaining mince and cheese mixture and pastries to make four parcels.

Put the parcels on the greased baking tray. Brush them with butter and sprinkle them with sliced almonds. Bake the pork and veal kievs for 20-30 minutes or until they are golden brown. Remove from the oven and let them stand for 5 minutes before serving.