Recipe for world’s best meatballs
Meatballs just like mom used to make! There’s almost nothing better, right?
We all have an opinion on how the perfect meatballs should be made: With or without breadcrumbs? Should the onions be chopped or grated? One thing is certain: They must be fried in plenty of butter!
This made a larger batch of about 25 pieces. You might as well, as it doesn’t take much extra time – and meatballs are freezer-friendly, in case there are any leftovers.
I originally used wheat flour in my meatballs, but ever since my husband and I heard Umut Sakarya from Guldkroen recommend switching to potato flour, we’ve consistently used that!
The potatoes were boiling away while I was frying the meatballs. That way, the potato water could be used for the gravy afterward.
We had this onion marmalade with it – delicious!
World's best meatballs
Equipment
- Bowl
- Frying Pan
Ingredients
Meatballs
- 900 gram Minced pork
- 27 gram Coarse salt
- 2 Onion grated
- 16 gram Potato Flour can be replaced with regular wheat flour
- 2 Egg
- Pepper freshly ground
- Butter 25-40 grams for frying
Pan Sauce
- Frying Fat
- 16 gram Flour
- Potato Water about 5 dl
- Lemon Juice to taste
- Gravy Color
- Salt and Pepper to taste
- Gastrique
- Ketchup
Instructions
Meatballs
- Put minced pork and salt in a bowl
- Stir everything together until it becomes smooth, as they say. This helps the minced meat bind the liquid.
- Grate the onions and add them to the bowl along with potato starch and egg. Feel free to add freshly ground pepper. Ideally, prepare the minced meat ahead of time before frying, so it has time to bind and become really smooth.
- Shape the meatballs in the palm of your hand using a spoon. It's best to have all the meatballs shaped and ready before you start frying - this makes it easier to control the cooking time.
- Melt the butter in a pan and fry the meatballs over medium heat (about 75% of full heat) for about 5 minutes on each side - or until they have the crust you prefer.
- Remove them from the heat and leave the frying fat in the pan. This will be used to make a delicious sauce, so don't turn off the heat just yet.
Sauce
- The pan sauce is made - funnily enough - in the same pan you fried the meatballs in. It's easy, and it saves you from doing extra dishes!
- Add flour, 5 dl potato water (that has been boiling while the meatballs were frying), and milk to the frying fat, and stir.
- Season with lemon juice, salt and pepper, gastrique, and ketchup.
- Boom - and you have the world's easiest sauce!
- Serve and enjoy the warm meatballs with potatoes and onion marmalade. Bon appétit!
Notes
