Classic Danish Pork and Veal Meatballs with Savory Gravy
Savor the traditional flavors of Denmark with these classic pork and veal meatballs, delicately seasoned and paired with a rich gravy. Perfect for a cozy family dinner or entertaining guests with a taste of Danish cuisine.
Ingredients
Ingredients for Meatballs and Gravy | |
|---|---|
| ¾ | lb ground pork |
| ¾ | lb ground veal |
| ½ | teaspoon salt |
| ½ | teaspoon pepper |
| 1 | big onion, minced |
| 2 | tablespoons flour |
| 1 | egg |
| 4 | tablespoons butter (Danish is the best) |
| 4 | tablespoons flour |
| 3 | beef stock |
| 3 | tablespoons white vinegar |
| salt and pepper, to taste | |
| 3 | tablespoons sherry wine |
| 1 | teaspoon dill (optional) |
Instructions
Preparing the Meatballs and Gravy | |
|---|---|
| 1. | Combine the ground pork, ground veal, minced onion, salt, and pepper in a mixing bowl. Add the egg and mix well. Incorporate the flour and remaining ingredients thoroughly. |
| 2. | Using a melon baller or small spoon, shape the mixture into melon ball-sized balls. Flatten each ball slightly and place on a sheet of waxed paper. |
| 3. | In a frying pan, melt the butter over medium heat. Cook the meatballs for 10 minutes on each side until golden brown. |
| 4. | While the meatballs are cooking, prepare the gravy. In a saucepan over low heat, melt the butter. Stir in the flour until smooth. Gradually pour in half of the beef stock while stirring constantly. Increase heat to high and bring the mixture to a boil. Add the remaining stock, white vinegar, salt, and pepper. Boil for 3 minutes, stirring continuously. Season with sherry wine and dill, if desired, just before removing from heat. Allow the gravy to cool for a few minutes, stirring occasionally. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 585.8 kcal |
| Protein | 36.3 g |
| Fat | 37.1 g |
| Carbohydrates | 14.4 g |
| Fiber | 1 g |
| Sugar | 2.2 g |
Published on Aug 06, 2024 by Luminița