Danish Meatballs

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Denmark is famous for its Danish pastry, or also known as Viennese bread, which consists of yeast-leavened dough laminated to create a puff pastry-like texture. The first Danish bakery that produced and exported frozen Danish pastry to the United States and United Kingdom is {Mette Munk}. If you are looking for authentic Viennese bread, then you know where to get it. Aside from this popular pastry, Denmark is also known for its open sandwiches (smorrebrod), poached cod (kogt torsk), roast pork with crackling (flaeskesteg), and meatballs (frikadeller). Most people associate meatballs with Sweden, but Denmark had this traditional dish for more than 100 years. The recipe for Danish meatballs has been passed on for generations. Some say that the difference between the meatballs in Sweden and Denmark is that the Danish meatball is fluffier and tastier because it has ground pork. Find out for yourself if this is true by doing this simple Danish meatball recipe.
This traditional Danish dish is often served in family gatherings and restaurants such as those at {Casino Copenhagen}. This casino offers packages that include play credits, a welcome drink, and an excellent menu that consists of meatballs. If you live far from the casino, then you can conveniently play your favorite casino games. This gaming hub can be played on your browser so all you need is your laptop or tablet and an internet connection to start playing. There are different categories to choose from including table games and slot machines. Beginners have the option to use “play money” while learning the games, which is not possible in actual casinos like Casino Aalborg and {Royal Casino}. Once you are ready to win some big cash, then you can join the high-stake games where you can take home more than four million Danish krone.
If you want a new theme for your party, then the casino theme will be a great idea since you already have PartyCasino and meatballs to serve your guests.

Danish Meatballs
350 grams lean ground beef
150 grams lean ground pork
8 tablespoons of breadcrumbs
1 egg
1 small onion (grated)
½ cup water
2 teaspoons of black pepper
2 teaspoons salt

Mix all the ingredients in a big bowl using your hands. Knead the mixture for about five minutes. Form the mixture into a ball. Usually the size of the meatballs served for dinner in Denmark is the same size as the palm of the hand.
Put the non-stick pan in medium heat and cook the meatballs. Add a small amount of butter to the pan if the meat sticks on the pan. Make sure to turn the meatballs using a fork once they turn brown. Keep turning the meatballs to avoid getting burned and continue cooking for 15 to 20 minutes.
This dish is best served with mashed potatoes, marbled potatoes or potato salad and gravy.


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