Danish Meat Balls


Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ½ pound finely ground pork
  • ½ pound finely ground veal
  • ¼


Combine finely ground meats and flour, mixing well. Add milk little by little, stirring well to make a smooth paste. Stir in egg and season to taste with salt, freshly ground black pepper, ground cloves, and finely chopped onion which you have sautéed in butter until transparent.

Form mixture into small balls about 1