Kødboller (Danish Meatballs)

Przygotowanie stanowiska

Składniki

Sposób przygotowania

Krok po kroku

1. 1

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

   Około 3 min

   Wskazówka kucharza: 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.

   Około 7 min

   Wskazówka kucharza: 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.

   Około 5 min

   Wskazówka kucharza: 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.

   Około 12 min

   Wskazówka kucharza: 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.

   Około 1 min

6. 6

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

   Około 1 min

7. 7

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

   Około 2 min

   Wskazówka kucharza: 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.

   Około 3 min

   Wskazówka kucharza: 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.

   Około 5 min

   Wskazówka kucharza: Taste and adjust seasoning as needed.

10. 10

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

    Około 2 min

11. 11

    Garnish with fresh parsley before serving.