I wanted to call this post “M – the Mean Danish Meatball Machine” but he thought that would be really embarrasing (and I don’t mind now that I managed to incorporate it into the first sentence). M really does make a mean meatball, and I happily leave the cooking of meatballs to him. And yes, I am talking about Danish meatballs – not Swedish – there is a reason why Denmark and Sweden have been in numerous wars over hundred of years.
Serves 2 people
1 small white cabbage (shredded)
300-400ml (3-4 dl) double cream
salt and pepper to taste freshly ground nutmeg
Bring a pot of salted water to the boil and add the cabbage. Boil for about 5 minutes; then drain. Pour the cream into a pot and bring slowly to the boil while stirring, when it has thickened slightly add the drained cabbage. Season generously with salt, pepper and nutmeg. Leave to simmer gently for another 5-10 minutes.
makes about 12-15
450 grams of minced pork
1 small blended onion
100ml (1 dl) of milk (or even better double cream)
1/2 tsp salt
1/2 tsp ground pepper
Mix minced pork together with onion and milk and season with salt and pepper. Leave to rest for about 15 minutes. The mix should be “fluffy”, but not wet, you may have to add a bit extra milk or cream after it has rested. In a large frying pan brown some butter, shape the meatballs with one hand using a spoon, see photo below, and add to the pan. Keep the heat on low/medium and turn the meatballs when they have a nice brown colour.
Cook for about 15-20 minutes all together.