Danish Classics: Pork-Patties. Meatball № 1!

I will have you know one thing about me: I absolutely love my minced meat! And one thing I love even more is traditional Danish Cuisine. Combine the two and you are bound to try this recipe. It is pork-patties! Like pork-meatballs.

These are so good. Traditionally, we eat them with plain boiled potatoes and brown gravy. And the next day they will be perfect on a slice of rye bread! For a more modern attempt to get kids to like this, it can be served with pasta and marinarasauce – and of course as a very Danish kind of fastfood – in a burger with pickled red cabbage.

Yeah – we have about around and close to a hundred different ways to eat this gastronomical wonderchild, but the recipe is always very similar – and it is impossible to screw this one up.

Pork Meatballs

Ingredients for 8-10 people. (About 25 patties depending on size)
1 kg ground pork (2 pounds)
2 onions
2 eggs
60 grams of oats just covered in water (2 oz)
1 tbsp salt
1 tsp pepper
2,5 dl water or milk (1 cup)

Ingredients for ground pork patties

Now, this is all stuff that even I have in my kitchen at any time, so don’t come here arguing that this is a difficult or expensive recipe. If you want to complain – complain about the hour you are going to spend frying these instead.

Instructions:

  1. Dice the onion very fine – preferably in a foodprocessor.
  2. Mix all the ingredients together with your hands or stand mixer (with dough hooks)
  3. Let rest for 30 minutes or more in the refrigerator
  4. With your hand and a damp spoon, form patties at your preferred size and put them on a hot pan with butter
  5. Remember to turn so they don’t burn. Once the crust is nice, you turn down the heat and let them finish cooking. I let my meatballs fry for at least 30 minutes, but much less can do it.
  6. A little trick is to give them a fast and nice crust on a frying pan and then bake them in the oven until they are done – this saves you so much time!

Now, I am very aware that I haven’t told you when these bad boys are done. But really, I have no tricks for this. Me and my husband hate it when meatballs are too soft, so we just nuke them! But if you want to be on the safe side – cancer wise – they will be eatable once the middle has changed from pink/pale to greyish – but you can only know that for sure by cutting into them.

Tips, Tricks and Extras:

Storage:
Now, here is a great little tip for you to make life a lot easier. I always make patties of around 1½ kg worth of meat! Yeah, that does take a while but when you are done you will have a lot of food on your hands. And in your freezer. Because these patties store very well in the freezer and then, when you need them, they will defrost in the microwave oven in just minutes. They work great for lunchboxes and are super child friendly!

More Patties:
From old times it is well known that you can fit a lot of oats in these patties. Back in the days were meat was expensive and there were many more mouths to feed it was very valuable to stretch your meat. And with patties that is super simple – if you are on a tight budget or trying to cut down on meat you can easily add a lot more oats to this. But if you want to make it a little less boring and a little more experimental I dare you to try adding some vegetables instead. Maybe you get your foodprocessor out and add a bunch of celery, carrots and squash to the mix. I am certain it will work and I would love to see your tries with this. But just remember that vegetables contain water, so you will need something to suck up that water. That means you should add a little more oats.

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3 thoughts on “Danish Classics: Pork-Patties. Meatball № 1!

  1. Pingback: Meatball № 2: Chicken Patties! – Malenes Recipes

  2. Pingback: Meatball № 3 – Greek Style! – Malenes Recipes

  3. Pingback: Meatball № 4 – American Style – Malenes Recipes

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