Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

All Scandinavian countries make marvellous meatballs. These are the Danish kind and are particularly good served with seasonal vegetables like carrots, French beans or peas. Remember that any left over are very good cold with a salad; the Danes also serve them sliced on open sandwiches.


  • 225 g/8 oz lean beef
  • 225 g/8


Trim the meat and mince two or three times with the onion – you may, if you prefer, use veal in place of the beef. Mix well and then pat evenly over the base of a mixing bowl. Spoon a quarter of the mixture to the side and fill the space with flour. Blend the flour with all the meat and stir in the egg, seasoning and enough milk to make a fairly soft mixture.

At this stage a little shou