You can make these meat balls using any meat you like but the danish way is to use pork and veal mince.
- 500g minced meat
- 1 finely grated onion
- 1 egg
- 6-10 tbsp of buckwheat flour
- 100-150ml cool downed boiled water (with a desolved stock cube in it)
- salt and pepper to taste.
- a bit of butter
(you can add herbs, garlic, paprika to them for extra flavour if you would like too)
- Mix and stir the mince well in a bowl.
- Add the egg, onion and half the water to the mince and mix it well.
- sprinkle the buckwheat flour to the mix it in.
- add the rest of the water and mix well.
- The mixture should be very moist.
- Chill the meat mixture for 15 minutes to 1 hour in the fridge. It will make the meat balls easier to form.
- Heat the butter in a large frying pan over a medium heat.
- use a spoon to help shape the meatballs (if you use a small spoon you will get small meat balls)
- form the meat balls using the spoon against your hand and place it on the frying pan, flatten the meat ball slightly using the back of the spoon.
- Fry them for about 10-15 minutes (this does vary depending on the meat you use) per side until they are well browned and no longer pink in the middle.
- tip: I fry them on each side and put them in the oven to cook through this way makes it easier when you cook a big batch.
Serve with anything you like:)
they are fantastic as part of your breakfast or even as a snack.