Meatballs

You can make these meat balls using any meat you like but the danish way is to use pork and veal mince.

INGREDIENTS

500g minced meat

1 finely grated onion

1 egg

6-10 tbsp of buckwheat flour

100-150ml cool downed boiled water (with a desolved stock cube in it)

salt and pepper to taste.

a bit of butter

(you can add herbs, garlic, paprika to them for extra flavour if you would like too)

METHOD

Mix and stir the mince well in a bowl.

Add the egg, onion and half the water to the mince and mix it well.

sprinkle the buckwheat flour to the mix it in.

add the rest of the water and mix well.

The mixture should be very moist.

Chill the meat mixture for 15 minutes to 1 hour in the fridge. It will make the meat balls easier to form.

Heat the butter in a large frying pan over a medium heat.

use a spoon to help shape the meatballs (if you use a small spoon you will get small meat balls)

form the meat balls using the spoon against your hand and place it on the frying pan, flatten the meat ball slightly using the back of the spoon.

Fry them for about 10-15 minutes (this does vary depending on the meat you use) per side until they are well browned and no longer pink in the middle.

tip: I fry them on each side and put them in the oven to cook through this way makes it easier when you cook a big batch.

Serve with anything you like:)

they are fantastic as part of your breakfast or even as a snack.