After posting my Danish Sour Cream-Dill Potato Salad the other day, I immediately knew the next recipe I wanted to share with you!
One of my family’s favorite dishes to pair with potatoes has to be Danish Meat Balls!
Growing up, these meat balls were different than others — so extremely moist, tender and flavorful! When I was old enough to cook, this is one of the first dinner recipes I wanted to learn! They are one of my very favorites, and to my delight, my husband and daughters love them as well!
When I make them, my kitchen immediately smells like my grandparent’s or parent’s kitchen, and this makes me smile!
My Favorite Danish Meat Balls
*I prefer to use all organic ingredients
l pound ground beef
1/2 cup red onion, finely chopped
1 cup milk
2 pieces of dry bread, processed into fine crumbs
salt and pepper to taste
extra-virgin olive oil
-In a large bowl, combine all ingredients by hand or large spoon until well incorporated. I like to use a food processor to finely chop the onion and turn the bread into fine crumbs.
-In a small bowl, add approximately 2/3-3/4 cup flour to dip the meat balls.
-In a large pan or on a griddle, coat with olive oil and heat to medium-high.
-Form into round meat balls or flat patties (about the size of a golf ball or slightly larger), and roll into the flour. The meat mixture will be extremely moist, so the flour is a tip from my Great-Uncle Rudger to help hold everything together! 😉
-Cook meat balls completely through until there is no pink left in the middle. I usually check one or two before I put all of them onto a plate. As you continue cooking, add more olive oil as needed to prevent sticking.
I highly recommend trying this wonderful dish with the potato salad recipe — they pair extremely well together and for me, always taste like “home sweet home”!
I hope you will enjoy!