Difference between revisions of "Fars"
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# Adjust if necessary. The important thing is to beat the meat mixture and beat it again. | # Adjust if necessary. The important thing is to beat the meat mixture and beat it again. | ||
| − | [[Category:Danish Meat Dishes]] | + | [[Category:Danish cuisine]] |
| − | [[Category:Danish Appetizers]] | + | [[Category:Meat Dishes Recipes]] |
| + | [[Category:Danish cuisine]] | ||
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Meatball Recipes]] | [[Category:Meatball Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Revision as of 11:31, 9 May 2012
Description
Danish meatballs. Use as appetizers or in Forloren Skilpadde.
- Serves 4
Ingredients
- 8 oz lean pork, minced up to 10 times, it must be very finely minced
- 8 oz veal or 8 ounces beef, minced up to 10 times it must be very finely minced
- salt and pepper
- 1 pinch allspice or nutmeg or ground cloves
- 1 egg or 2 egg whites, lightly beaten
- 3 tbsp flour
- ½ – ¾ cup soda water
- 1 small onion, grated
Directions
- Mix pork and veal, seasonings.
- Stir in the egg.
- Mix flour with the liquid and add gradually to the meat.
- Finally add the grated onion.
- Beat the mixture extremely well.
- Cover and place in the fridge for 1 hour.
- Shape the meat into balls sized to suit what you are using them for.
- For mock turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
- For appetizers, make small balls and fry them, serve with a dip in any case cook until done it is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
- Adjust if necessary. The important thing is to beat the meat mixture and beat it again.
