Danish meatballs are traditionally made from beef and pork and cooked without vegetables. However, I find this healthier and lighter version just as tasty and makes for a rather interesting variation if you normally do prefer the traditional recipe, so give it a try!
Like all my recipes this is for a family of four with a couple left over for the following day's lunch boxes. You will need:
1 large onion
2 carrots
1/4 celery root
1 egg
3 tbs fine cooking oats
1.5 lbs ground chicken
1/2 cup vegetable stock or milk
salt & pepper
Butter for cooking
- Peel and dice the onion, peel the carrots and cut them each into four pieces, dice the celery and toss it all into a blender adding the egg and vegetable stock/milk. Puree.
- Put the grounded chicken in a large bowl and pour the vegetable mix over along with salt, pepper, and oats. Stir with a wooden spoon until even, cover and leave in the refrigerator about half an hour.
- Heat a large, heavy based skillet and let a couple of tbs butter melt and lightly brown. Lower the heat to medium and using your hands or two tablespoons form balls about the size of an egg. Cook them in the skillet as you form them, making a pattern that you can remember. Making sure they don't burn and that they all cook the same time leave them to cook approximately ten minutes before turning them over to cook another ten minutes on the other side.
Enjoy them hot as they are served hot with any side such as baked potato, pasta marinara, leek and carrot quiche (see recipe), hummus, a green salad or whatever else you might fancy. And the day after they are a traditional delicacy served on Rugbrød (see recipe) with mustard and a beet slice...
Like all my recipes this is for a family of four with a couple left over for the following day's lunch boxes. You will need:
1 large onion
2 carrots
1/4 celery root
1 egg
3 tbs fine cooking oats
1.5 lbs ground chicken
1/2 cup vegetable stock or milk
salt & pepper
Butter for cooking
- Peel and dice the onion, peel the carrots and cut them each into four pieces, dice the celery and toss it all into a blender adding the egg and vegetable stock/milk. Puree.
- Put the grounded chicken in a large bowl and pour the vegetable mix over along with salt, pepper, and oats. Stir with a wooden spoon until even, cover and leave in the refrigerator about half an hour.
- Heat a large, heavy based skillet and let a couple of tbs butter melt and lightly brown. Lower the heat to medium and using your hands or two tablespoons form balls about the size of an egg. Cook them in the skillet as you form them, making a pattern that you can remember. Making sure they don't burn and that they all cook the same time leave them to cook approximately ten minutes before turning them over to cook another ten minutes on the other side.
Enjoy them hot as they are served hot with any side such as baked potato, pasta marinara, leek and carrot quiche (see recipe), hummus, a green salad or whatever else you might fancy. And the day after they are a traditional delicacy served on Rugbrød (see recipe) with mustard and a beet slice...
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