Danish Meat Balls


Preparation info

  • About


    meat balls
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound raw boneless veal
  • ½ pound raw boneless lean pork
  • 2 tablespoons all-purpose flour
  • cups milk
  • 1 egg, lightly beaten
  • 1 medium onion, grated
  • Salt and freshly ground black pepper
  • Butter


    1. Using the finest knife of a grinder, grind the veal and pork several times, until the meats are very smooth and well blended.

    2. Add the flour, milk, egg, onion, and salt and pepper to taste. Mix well. Shape into flat oval cakes about three inches long and one inch thick.

    3. Heat the butter in a heavy skillet and brown the cakes slowly on both sides.