Chef Tom Christensen, Executive Chef at Mid Pines Inn, wants to share this great recipe for Danish Meatballs that is perfect as an appetizer for a dinner party or as a side dish with any meal.
Chef Tom is a European trained chef from Denmark and has been at Mid Pines for over 20 years. He specializes in traditional French Cuisine. Bon Appetite!
Ingredients – Serves 4 to 6
1 1/2 pounds ground pork
shoulder or similar cut
1 cup all-purpose flour
2 teaspoons dehydrated onions
1/2 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon ground pepper
1 cup 2% milk
Butter or margarine
If you purchase pork already ground at the market, be sure that it is not seasoned pork sausage. Danish Meatballs can be frozen and reheated in the oven or microwave.
1 – Combine the ground pork with the flour in a bowl and mix well. Add the dehydrated onion, granulated garlic, salt and pepper. Mix in the eggs and then the milk. Spoon the mixture into a deep plate and chill in the refrigerator for 1 to 2 hours for easier shaping.
2 – Add enough equal parts butter and oil to a skillet to measure 1/4 inch in depth. Heat over medium heat. Hold the dish with the meatball mixture in the left hand and spoon the pork mixture carefully into the pan with a soup spoon, shaping it into balls with the spoon. Cook the meatballs until brown on both sides, turning once.
3 – Remove the meatballs to a plate. Serve warm with Red Cabbage* and Caramel Potatoes* or serve as a light lunch with Potato Salad*.
*Recipe courtesy of www.danishcooking.com