Danish Meatballs with Bacon and Capers #9/43
Recipe: Danish Bacon Meatballs
Ingredients: (for 60 large meatballs or 4600 grams; can be frozen. Duration 2 hours)
3000 grams of roast pork
700 grams of bacon whole piece not cut
6 eggs
400 grams of yellow onion
350 grams of wheat flower
150 grams of capers drained
5 grams of thyme
5 grams of rosemary
70 grams/ml of soya sauce
Instructions:
- Cut the onion finely and brown with butter in a pan.
- Remove and discard skin from bacon and roast pork. Be careful to preserve as much fat as possible when removing skin as that will make meatballs juicier and taste better.
- Cut meat and grind it roughly into the mixing bowl for your stand mixer. The meatballs will be more delicious with better texture when using a rough grind where you can still identify individual meat pieces in the finished roasted meatballs.
- In the mixing bowl with the grinded meat add the roasted onion and all remaining ingredients.
- Thoroughly mix dough. If dough feels too hard for forming a meatball in your hand add another egg. If dough is too soft add more flower.
- Roast meatballs in butter on a flat frying pan. Use more and or bigger frying pans to save time. Use a spoon and your hand as show in video to form the meatballs to the size of your likings. Bigger is faster but smaller is slightly more delicious. For best taste and look roast all sides of the meatballs not just top and bottom.
- The roasted meatballs should be further baked in preheated oven at 120 C. / 250 F. for minimum 40 minutes to be sure they are baked through to the core.
Serving:
One of my favorite dinner dishes is warm meatballs served with roasted rye bread, vegetable soup and salty pickles.
Another of my favorites use cases for Danish meat balls is the Danish lunch dish where you got a roasted slice of Scandinavian rye bread with butter on and a cut warm meat ball on top served with roasted bacon, remoulade and pickled cucumber salat.
For making Scandinavian rye bread see Scandinavian Rye Bread – Christmas edition #8/42 | HMexperience.dk
For making roasted bacon see Crispy butter roasted and baked bacon #19/54 | HMexperience.dk
For making pickled cucumber salat see Pickled cucumber salat with chili, bay leaves and sherry vinegar #16/51 | HMexperience.dk
For making remoulade see Homemade remoulade in less than 5 minutes #18/53 | HMexperience.dk
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Timestamps:
00:00 Intro – Ingredients and process 02:47 Cutting the meat 6:52 Browning of onions 10:39 Grinding the meat 12:34 Mixing the ingredients 17:14 Roasting the meatballs 21:47 The end result and final remarks.
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