Danish Meatballs

This is a Foodies menu from Jeana Pope.  She got this recipe from a friend who served in Denmark. I made some modifications noted with and *.  Thank you Jeana for this recipe and cultural experience.  This recipe will have to be cut in half if I make it for my little family again. This recipe served 6 adults (3 men, 3 women) and 6 small children with some leftovers.

1 lb ground beef  *Diet Lean meat 93% Fat 

1 lb ground pork (just ask your butcher for it)

2 large eggs

Mix meat and eggs together then add:

4 Tablespoons of breadcrumbs

1/4 cup milk or cream *1 % milk

1 medium onion finely diced

1 clove of garlic minced

* 1 teaspoon salt

* 3/4-1 teaspoon pepper

Form golfball size meatballs/patties and put them in the frying pan over medium heat covered for about 30 minutes. Check temperature of meat to make sure they are done. Use drippings from the meat as a gravy. Serve with pickled red cabbage and mashed potatoes. 

* We served ours with mashed potatoes, squash, fresh tossed green salad, and homemade rolls. I couldn't find the pickled red cabbage. Jeana said you can find it near the pickles in her local Albertsons you might have better luck than we do here in our small town. I also did some looking on the internet these meatballs are a staple for most Danes. They serve it with potatoes broiled, baked, mashed or with rice--take your choice. Most of their recipes are pretty basic without a lot of spices so this was kid friendly.

**Because I used lean meats I didn't have drippings for gravy, so I made a cup of beef base/broth and deglazed the pan with it and then added a flour thickener and salt to taste to make a small amount of gravy.