Recipe for meatballs with rice, brown gravy, carrots, and pickled beets
The Danish classic, meatballs with brown gravy, here served with a side of boiled rice, carrots, and pickled beets.
A good and delicious everyday dish that everyone likes and does not require much time in the kitchen.
You can of course replace the boiled rice with potatoes as a side dish, but rice and brown gravy are actually a really tasty combination.
Ingredients
- 500 gram Minced pork
- 6 gram Salt
- Pepper
- 1 pcs. Egg
- 1 pcs. Onion grated or very finely chopped
- 100 gram Milk or sparkling water
- 24 gram Wheat Flour can be replaced by breadcrumbs or oats
- Butter for frying
- Oil for frying
- 16 gram Wheat Flour
- 200 gram Milk
- 10 gram Butter
- Gravy Color
- Spices salt and pepper
- Sugar
- Vinegar or lemon juice
- 200 gram Liquid water, wine, or vegetable broth.
Instructions
Meatballs
Put the minced pork and salt in a bowl. Mix the meat with the salt until it becomes sticky - use the dough hooks of an electric mixer. When you start by mixing the meat and salt together, the mixture can better absorb liquid, resulting in better and juicier meatballs. Grate or chop the onion very finely and add it to the bowl with the meat. Add pepper, flour, eggs, and milk, and mix everything well until the mixture has the right consistency. Put the mixture in the fridge and let it rest for about 1 hour. 20-30 minutes before frying the meatballs, take the mixture out of the fridge and let it sit on the kitchen counter. Heat a pan with oil. When the pan is hot, add and melt a good knob of butter in it. Shape the meatballs into suitable sizes with a tablespoon and place them on the hot pan. Cook them for about 1 minute on each side on high heat, then fry them for 5-7 minutes on each side on medium heat.
During frying, occasionally pour some of the frying fat over the meatballs.
They are now ready to be served.
Brown Gravy
When the meatballs are done, place them in an ovenproof dish and put them in the oven at 150 degrees Celsius (302 degrees Fahrenheit). This way the meatballs stay warm while the sauce is made. Turn up the heat on the pan with the frying fat and make sure it gets very hot. Add the flour to the pan and whisk thoroughly so that it absorbs the butter. Make sure it doesn't lump together. Pour the milk into the pan and continue whisking until all the flour lumps are gone. Pour 1 dl of liquid (water, wine, broth, or vegetable cooking water) into the sauce. When it starts to thicken, add another 1 dl of liquid to the sauce. Add the gravy browning and keep whisking until the sauce has the right consistency. Season with salt, pepper, lemon juice, or vinegar as well as a bit of sugar.Serving:
Serve the meatballs with rice, boiled or steamed carrots, and the brown gravy. The dish also tastes good with pickled beets as a side dish.
During frying, occasionally pour some of the frying fat over the meatballs.
They are now ready to be served.
