I encourage
you to experiment with this new way (to me) of doing meatballs. I was quite sceptical about it but can now
see that with a teensy bit of tweaking they would be fab!
These
meatballs are Danish style – but not authentic since I omitted the onion.
What you'll
need:
Pork mince
(could use a mix of pork and chicken)
Capers
Club soda
1 beaten
egg
Salt and
pepper
Flour
Butter
Oil
Cream
Powdered
mustard
Turmeric
Lemon zest
Chopped
herbs
You mix
your meat, egg, capers (roughly chopped) and salt and pepper together lightly
and sprinkle in flour as you go – for approximately ½ a kilo of mince I used
about 1/3 cup of flour. Next time I'd
use a bit less.
Then add
your club soda (equal quantity as the flour) bit at a time. Surprisingly enough the mix does come
together just fine. Then cover with
cling film and pop into the fridge for about an hour.
Then you
can form your meatballs and pop them back in the fridge again for at least an
hour. The cooling helps them hold
together well.
When you
are ready to cook just brown your meatballs in your oil and butter. When brown finish the cooking in a lowish
oven.
To make the
sauce, just pour off any excess fat from the pan and then splosh in your cream
and boil it away. Season with your salt
and pepper to taste. For a bit of zing I added mustard powder, a touch of
turmeric for colour and some lemon zest.
Club soda? Interesting. I'll have to give it a try.
ReplyDeleteThat sounds really good. Definitely not what I think of with a "meatball," but delicious nonetheless!
ReplyDeleteMeatball experimentation, I like it! Club soda in a mix is new to me but sounds like a great result. I was going to try Swedish meatballs coming up soon.
ReplyDeleteThese sound really tasty! Interesting with the club soda addition.
ReplyDeleteWishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
ReplyDeleteMiz Helen