With Thanksgiving behind us, we are now officially into the holiday season!
If you celebrate Christmas, how is your shopping coming along? I didn’t but ANYTHING on Black Friday OR Cyber Monday, but I finally have ideas for everyone on my list and I have a big shopping day planned for next week.
More importantly, how’s your holiday baking going? Have you made anything delicious yet? What are you planning for the coming weeks? I made a super tasty batch of gingerbread cookies last weekend that I’m SUPER excited about and will be sharing on the blog next week!
I’m planning to bake another batch of Christmas cookies this weekend for us to eat while we decorate the apartment and trim the tree. I’m ALL about all things cozy – cozy socks, hot chocolate and Christmas music, comfort food – while we gear up for Christmas. Which brings me to the recipe I’m sharing with you today: Danish Meatballs.
Spaghetti and meatballs is a classic comfort food, but one of my favorite winter time comfort foods is Danish meatballs. They’re totally different than Italian meatballs (and even than Swedish meatballs, for that matter), and I absolutely adore them for their rich texture and bold flavor.
A and I enjoyed the meatballs with roasted potatoes and veggies, but there’s so many ways that you can serve them. They’re delicious reheated, making them a perfect make-ahead weeknight dinner option. They also make a fun and unexpected appetizer for holiday parties!
1 lb. ground pork
1 1/2 tsp. sea salt
half of 1 onion
3 1/2 T flour
1 cup milk
1 T butter
1 T oil
Place the ground meat in a bowl and use your fingers to break it up into small bits. Sprinkle the salt over the meat and stir it into the meat.
Grate the onion finely using a cheese grater. Add the grated onion to the meat and stir to combine. Sprinkle in some ground pepper and the flour and stir. Then add the egg and stir to combine.
Gradually add the milk and stir to combine. The mixture will become watery. Stir until smooth. Refrigerate for 30 minutes.
Remove the bowl from the refrigerator and stir the mixture. It should have thickened a bit, but still be loose. If it’s thick and difficult to stir, add a little bit more milk.
Add the butter and oil to a large frying pan and place it on the stove over medium heat. Using your hands, shape the meat into oblong dumplings and place them, gently, into the pan to cook. Brown the meatballs for 2 minutes on each side, flipping them with tongs or a spatula. Then allow them to cook about 5 minutes on each side until no pink remains and the internal temperature of each meatball reaches 160°F. Repeat this process, filling the pan with dumplings and cooking them until all of the meat is cooked.
Serve meatballs immediately or store in an airtight container in the refrigerator for up to 4 days.