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🍽️ Danish Meatballs with Potatoes – Mathias Norsgaard's Favorite Recipe

777 kcal · 30 min · 4 servings

Ingredients

• pickling cucumbers 1 pc.
• white wine vinegar 100 ml
• water 100 ml
• bay leaves, dried 1 pc.
• sugar 1 tsp
• salt pinch
• peppercorns 1 tsp
• onions, yellow 1 pc.
• minced meat, mixed 500 g
• pepper, black ground pinch
• wheat flour, Type 405 60 g
• oats, fine 3 tbsp
• eggs 1 pc.
• milk 500 ml
• potatoes, waxy 750 g
• rapeseed oil 3 tbsp
• butter 40 g
• vegetable broth 100 ml
• parsley, fresh 10 g

Instructions

1. 1. Wash the cucumber thoroughly and trim off the ends.
2. 2. Slice the cucumber into rounds about 2 millimeters thick.
3. 3. Add 100 milliliters of water, vinegar, a bay leaf, 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black peppercorns, and optionally 1 teaspoon of mustard seeds to a pot.
4. 4. Bring the liquid in the pot to a boil.
5. 5. Remove the pot from the heat.
6. 6. Add the cucumber slices to the hot liquid.
7. 7. Let the cucumbers steep in the liquid until done.
8. 8. Peel the onion and grate it on the fine side of a kitchen grater.
9. 9. Add the minced meat, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper to a large bowl.
10. 10. Knead the ingredients in the bowl thoroughly.
11. 11. Add 30 grams of flour, oat flakes, an egg, and the grated onion to the meat mixture.
12. 12. Knead everything together thoroughly again.
13. 13. Add 100 milliliters of milk to the mixture gradually and knead it in.
14. 14. Season the meat mixture with salt and pepper to taste.
15. 15. Wet your hands with a little water.
16. 16. Shape 12 equal-sized meatballs from the meat mixture.
17. 17. Wash the potatoes thoroughly.
18. 18. Let the potatoes drain.
19. 19. Place the potatoes in a pot and cover them with water.
20. 20. Bring the water to a boil.
21. 21. Cook the potatoes for about 20 minutes.
22. 22. Heat the oil in a large frying pan.
23. 23. Fry the meatballs over medium to low heat.
24. 24. Fry the meatballs for 5 minutes on each side.
25. 25. Melt the butter in a pot.
26. 26. Add the remaining flour (30 grams) to the melted butter.
27. 27. Sauté the flour while stirring.
28. 28. Stir in 400 milliliters of cold milk gradually.
29. 29. Add the broth to the milk mixture.
30. 30. Bring the sauce to a boil.
31. 31. Simmer the sauce over low heat for 10 minutes.
32. 32. Wash the parsley and shake it dry.
33. 33. Pluck the parsley leaves off the stems.
34. 34. Set aside a few leaves for garnish.
35. 35. Chop the remaining parsley leaves.
36. 36. Add the chopped parsley to the sauce.
37. 37. Season the sauce with salt and pepper to taste.
38. 38. Keep the sauce warm.
39. 39. Drain the cooked potatoes.
40. 40. Halve the potatoes.
41. 41. Plate the meatballs with the sauce, potatoes, and pickled cucumber slices.
42. 42. Garnish the dish with the remaining parsley leaves.
43. 43. Enjoy your meal!
44. 44. Tip: For a spicier flavor, add 1 teaspoon of mustard seeds to the cucumber brine.

Nutrition per serving

• kcal: 777
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 62 g