Boiled Meatballs - kødboller
Boiled meatballs are used in different dishes in Denmark, one of them is in bouillon type soups like beef soup. Traditionally meatballs are made from ground pork, but can easily be made from other types of ground meats.
The boiled meatballs are pretty much the same as normal danish fried meatballs, much like my Greek-style lamb meatballs.
Makes 22 meatballs
Ingredients:
- 1 lb. (500 g) ground pork
- rolled oats
- 1 eggs
- 1 medium onions
- 1/4 cup milk
- ½ teaspoons salt
- pepper
Directions:
Mix the meat with salt. Divide the meat in quarters, lift one quarter up unto the other quarters. Fill the missing quarter with rolled oats. Put in finely chopped or grated onions, the eggs, milk, salt and pepper and mix until you have a cohesive meat mixture.
Put a large pot of water over to boil. When the water boils add 1 teaspoon salt.
To form the meatballs, dip a tablespoon in hot water and scoop up a good spoonful meat. Use the hand and the spoon to form the meatball. The meatball should be oval and the size of a small egg. Place the meatball in the water, repeat until you have one layer of meatballs. Boil the meatballs for about 7-10 minutes.
Use the meatballs in soups or in the classic meatballs in curry sauce (boller i karry).
Meatball can be frozen.