Danish Meat Balls

Did you ever been to Denmark? Did you ever tasted Danish food? For today, we will learn to make Danish Meat Balls!
First, we should prepare something
1 lb (pound) hamburger
1/3 Catsup (ketchup)
2 ts of Worcestershire sauce
1/2 ts of Salt
1/8 ts of pepper
3-4 dashes of Tabasco
1/2 Green pepper (minced fine)

We also need something to prepare the sauce
3/4 c Catsup
1/2 c Water
1/4 c Cider vinegar
3 tb of Brown sugar
1 1/2 ts of Salt
1 t Pepper
3-4 dashes of tabasco
2 ts of Soy sauce
2 ts of Sugar

After preparing ingredients, we can start by:
For Danish Meat Balls,
Mix the ingredients well and form them into balls in the size of walnuts. Then cook
over low heat until done but not brown.
For Danish Meat Balls Sauce,
Simmer the ingredients together for nearly 20 minutes.

When you had done both, pour over meat balls into the sauce.
You can then enjoy your meal.

Other ways on cooking Danish Meat Balls found on WWW:
( With Dill Sauce )
INGREDIENTS
* 1 pound ground beef
* 1/2 pound ground pork
* 1/2 pound ground veal
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 2 eggs
* 1/3 cup finely chopped onion
* 1/2 cup heavy cream
* 1 cup dry bread crumbs
*
* 1 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 2 cups sour cream
* 1/4 cup chopped fresh dill

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DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
3. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
4. Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
5. Place meatballs in a chafing dish and cover with the sauce to serve.


Another way:
1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour
or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.

From “Danish Cookery” by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.



For more Danish Recipes, you can see the book
"Cooking Danish Cookbook" by Stig Hansen.
visit http://cookingdanish.com/



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