Recipe
Danish meatballs with creamy mushrooms
Veal frikadeller (Danish meatballs) with creamy mushrooms
- Serves 4
- Prep Time 15 mins
- Cooking Time 15mins
Ingredients
- Serves 4
Method
- Cook pasta according to packet instructions. Drain and set aside, keeping warm.
- Place mince, onion, half the chives, breadcrumbs and milk in a large bowl. Season and mix to combine. Roll tablespoons of mince mixture into balls. Repeat to make 20 meatballs.
- Heat half the oil in a large non-stick frypan over medium-high heat. Cook meatballs, in batches, for 6-7 minutes or until browned and cooked through. Set aside on a plate.
- Heat remaining oil in same cleaned pan over medium-high heat. Add garlic and cook for 1 minute. Add mushrooms and cook for 2-3 minutes. Add Worcestershire sauce and cream, bring to the boil and reduce heat to low. Simmer for 1-2 minutes or until sauce thickens. Return meatballs to pan and stir to heat through.
- Place meatballs and sauce on top of pasta, sprinkle with remaining chives and serve with salad.
Tips
- Freeze any leftover mince for burger patties.
- Any mushrooms will work well in this recipe.
- Swap chives for parsley, thyme or mint.