Danish Meatballs with Pan Gravy
Total TimePrep: 25 min. Cook: 20 min.
Absolutely amazing. Served with brussel sprouts
My Mother-In-Law in Sweden makes this and it's SO delicious. I compared this recipe to hers and it's almost exact. She uses pork and ox or ground sirloin instead of ox. She doesn't use the bouillon either but, that's a matter of taste. Either way, the cream sauce totally makes the dish sing! Serve w/boiled potatoes and you'll be on your way to heaven!
I was born and raised in Copenhagen Denmark, and i would suggest using regular ground pork, not pork sausage.. sausage tends to have too many spices that will mask the flavors.. And also use flour instead of the bread crumbs, it makes the meat balls stay together
I make this all the time, my mom was born in Aaberg, Denmark I add ground cloves to this, just about 1/4 tsp or less. Really brings the flavor to this recipe. The recipe I have is my grandma's, taste of home is very close to the recipe except for the cloves.
Making with my grandsons, really nice flavor, and the gravy makes a dellightfull home made dish
I made the meatball portion of this recipe and used them for spaghetti and meatballs. I did not make the pan gravy. The meatballs are wonderful, my whole family loved them. I had never made them with soft breadcrumbs before, I always used dry and it made a world of difference in texture and lightness.