?Kalvfrikadeller are Danish veal meatballs that are typically served with boiled potatoes and a brown gravy. The meatballs are made from ground veal, bread crumbs, onion, egg, salt, and pepper. They are pan-fried in butter until browned and then simmered in a gravy made from flour, water, and beef bouillon.
Proceed as follows:
Easy way:
Mix the minced veal with salt and pepper, add the mashed potatoes and the milk, stir well
Add the egg and spices according to taste, stir until you have a smooth paste.
Heat the concentrated mushroom soup, mixed with the cream and some finely grated lemon peel in a casserole.
Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch) from the minced meat mixture and put the balls into the simmering soup concentrate. Let simmer, covered, for 5 - 6 minutes.
Serve as is in the sauce.
Difficult way:
Mix the minced veal, the suet and the mie de pain (which should have been soaked in the cream).
Puree it in the foood processor until you have a very smooth mixture.
Add the eggs, the remaining part of the cream and salt and pepper according to taste.
Form meatballs from the minced meat mixture (diameter 2.5 - 4 cm / 1 - 1.5 inch).
Bring the bouillon to a boil, tel the meatballs simmer in the bouillon for at least 5 minutes.
Drain, serve together with a sauce velouté
Ingredients
Directions
Proceed as follows:
Easy way:
Mix the minced veal with salt and pepper, add the mashed potatoes and the milk, stir well
Add the egg and spices according to taste, stir until you have a smooth paste.
Heat the concentrated mushroom soup, mixed with the cream and some finely grated lemon peel in a casserole.
Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch) from the minced meat mixture and put the balls into the simmering soup concentrate. Let simmer, covered, for 5 - 6 minutes.
Serve as is in the sauce.
Difficult way:
Mix the minced veal, the suet and the mie de pain (which should have been soaked in the cream).
Puree it in the foood processor until you have a very smooth mixture.
Add the eggs, the remaining part of the cream and salt and pepper according to taste.
Form meatballs from the minced meat mixture (diameter 2.5 - 4 cm / 1 - 1.5 inch).
Bring the bouillon to a boil, tel the meatballs simmer in the bouillon for at least 5 minutes.
Drain, serve together with a sauce velouté
