Meatballs with Braised Vegetables
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Gastrotools
Recipes from professionals
Whether it's called meatballs or croquettes can cause deep disagreement among Danish fans of this beloved grandma dish. However, there is broad agreement when the question is whether the dish tastes good or not.
Here it is served in a classic way with braised peas and carrots, but you can also add pointed cabbage, asparagus or boiled potatoes cut into bite-sized pieces in the braising.
Servings
: 4
persons
Ingredients
1
egg
2
dl
flour
2
dl
breadcrumbs
600
g
minced veal and pork
Butter and oil for frying
Optional pea shoots for garnish
Salt and pepper
4
medium-sized carrots
250
g
peas
25
g
butter
3
tbsp
flour
2.5
dl
milk
2.5
dl
chicken stock or bouillon
Salt and pepper
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Instructions
Meatballs
Step 1/4
Whisk the egg in a deep plate, distribute flour in another deep plate and breadcrumbs seasoned with salt and pepper in a third.
Step 2/4
Form the minced meat into meatballs, coat them first in flour, then in beaten egg and finally in breadcrumbs.
Step 3/4
Fry the meatballs in generous amounts of butter and oil for approximately 4-5 minutes on each side, until they are golden and cooked through.
Step 4/4
Serve the meatballs on a plate together with braised vegetables. Garnish optionally with pea shoots, and enjoy with boiled potatoes.
Braised Vegetables
Step 1/2
Peel the carrots and cut them into cubes. Boil them in lightly salted water until they are just tender. Let the peas cook with the last minute.
Step 2/2
Melt the butter in a pot, add flour, and stir it together. Now add milk and stock or bouillon gradually while stirring constantly, until you have a smooth and creamy sauce without lumps. Let it simmer for a couple of minutes, add carrots and peas, and season with salt and pepper.
