Danish Fish Balls Recipes

Steps:

• Mix seasoning with the minced fish and the flour.
• Beat the mixture very well and integrate the butter.
• Add eggs one at a time.
• Gradually add the liquid.
• If the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
• Check your seasoning.
• Shape the farce into round balls using 2 spoons dipped in hot water.
• Bring about 2 pints of salted water to a boil.
• Cook one ball to check the consistency.
• Add more egg if the ball is too soft, or cream if it is too stiff.
• If the ball is right cook all the balls, they only take a minute to cook and float when done.
• Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.