|by Stig Hansen|
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod.
Results 1 - 10 of 27 for danish meatballs
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Combine all ingredients thoroughly. Form into meatballs approximately 2" in size. Fry in skillet over medium heat until done.
Combine the first ... until thick. Remove from heat and add sour cream. Can be made ahead and frozen. Heat meatballs and sauce separately before serving.
Combine all ingredients ... cocktail size. Remove meatballs from cookie sheet ... tablespoons sweet pickle relish. Pour over all meatballs. Serve over hot noodles.
1. Divide meat into quarters. Remove 1/4 and set aside. Replace missing 1/4 with flour. 2. Add remaining meat and other ingredients, EXCEPT milk. 3. ...
In a blender, ... flour; make the meatballs about 1 to ... measurements can be increased or decreased. Add parsley and salt to taste. Serve on Danish Meatballs.
Mix meat, salt, pepper, sage and flour well. Add egg and water; mix well. Add onion and milk; mix. This mixture will seem fairly soft. Have frying ...
Combine in a ... slotted spoon turn meatballs to brown evenly. ... 8-10 minutes to cook. Serve with Sweet - Sour Red Cabbage. About 3 dozen small balls.
Form into balls ... diameter. Roll the meatballs in 2/3 cup ... constantly, until medium thick. Serve meatballs and gravy with mashed potatoes. Serves 6.
Mix first 5 ... 1/2 hour. Form meatballs 1 inch in ... reheat until piping hot. Serve with toasted pumpernickel, rye bread or melba toast. Makes 6 servings.
Mix first 6 ... and salt. Gradually add milk and water and cook until thick. Return meatballs to skillet. Cover and simmer 10 minutes. Makes 6 servings.
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