There are numerous variations of meatballs. Where I come from, a meatball is ground pork (can also be a mix of ground pork/veal) that is breaded in breadcrumbs.
Recipe for danish meatballs
There are many variations of meat patties. Where I come from, a ‘karbonade’ is minced pork (it can also be a mixture of minced pork/veal) that is breaded in breadcrumbs.
If you want to try our ‘krebinetter’, the recipe is here.
This recipe is made in the same way as you would make a minced beef patty, but it needs to be breaded.
Servings: Portions
Danish Meatballs
There are numerous variations of meatballs. Where I come from, a meatball is ground pork (can also be a mix of ground pork/veal) that is breaded in breadcrumbs.
Ingredients
- 450 gram Minced pork
- 100 gram Grate
- 52 gram Wheat Flour
- 1 pcs. Egg
- Spices Salt and pepper
- 15 gram Butter
Instructions
- Take the meat out of the fridge about 30 minutes before it is to be cooked and divide it into 4 equal parts. Shape them into relatively flat patties and season them with salt and pepper.
- Let the meat sit covered until they are to be fried.
- Heat a pan over medium-high heat and melt the butter in it. When the butter sizzles, the meatballs are ready to be added.
- Distribute the flour, a beaten egg, and the breadcrumbs on 3 plates and coat your meatballs in them starting with the flour, then the egg, and finally the breadcrumbs.
- Fry them for 5 minutes on each side and serve immediately.
- Optionally, use the frying fat to pour over your meatballs or for the gravy.
Notes
For example, use homemade breadcrumbs.