Kødboller (Danish Meatballs)

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the ground pork, ground beef, grated yellow onion, egg, flour, milk, salt, and black pepper.

   約3 分

   調理のヒント： Do not overmix the meatball mixture; mix just until combined to keep the meatballs tender.

2. 2

   Using wet hands, form the mixture into small, golf-ball-sized meatballs.

   約7 分

   調理のヒント： Wetting your hands prevents the meat from sticking and makes shaping easier.

3. 3

   Bring a large pot of salted water to a gentle simmer. Carefully add the meatballs to the simmering water.

   約5 分

   調理のヒント： Do not boil the water vigorously, as this can break the meatballs apart.

4. 4

   Simmer the meatballs for 10-12 minutes, or until cooked through and they float to the surface.

   約12 分

   調理のヒント： Cook in batches if necessary to avoid overcrowding the pot.

5. 5

   Remove the cooked meatballs with a slotted spoon and set aside on a plate.

   約1 分

6. 6

   In a separate medium saucepan, melt the butter over medium heat.

   約1 分

7. 7

   Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until lightly golden.

   約2 分

   調理のヒント： Cooking the flour well removes any raw flour taste from the sauce.

8. 8

   Gradually whisk in the beef broth, ensuring no lumps form. Bring the sauce to a gentle simmer.

   約3 分

   調理のヒント： Adding the broth slowly helps to create a smooth sauce.

9. 9

   Stir in the heavy cream, salt, and black pepper. Continue to simmer for 5 minutes, or until the sauce has thickened slightly.

   約5 分

   調理のヒント： Taste and adjust seasoning as needed.

10. 10

    Gently add the cooked meatballs to the sauce and heat through for a few minutes.

    約2 分

11. 11

    Garnish with fresh parsley before serving.