Meatballs in celery sauce - A Danish classic
- 1 hour
- Medium
- 4 servings
Meatballs in celery sauce is a classic Danish dish where juicy meatballs are served in a creamy celery sauce. This dish is loved for its mild flavor and rich sauce, which creates a harmonious balance with the meatballs. Perfect for both weekday dinners and special occasions, this dish is a favorite in many Danish homes.
This recipe will guide you step by step through the process so you can prepare a flavorful dish that will delight both family and friends. Let’s get started!
Ingredients
Meatball mixture
- 1.1lbsminced pork
- 2ozflour
- 7ozonion
- 1pcs.egg
- 3.5fl ozmilk or creamSee a recipe for here.
- 2tsp.salt
- 1tsp.pepper
- water for boiling
Celery sauce
- 1.1ozbutter
- 1.2ozflour
- 14ozcelery
- 0.5tbsp.salt
- pepper
Boiled potatoes
- 1.8lbspotatoes
- water for boiling
- 2tsp.salt
Tools
- Large pot for boiling the meatballs
- Small saucepan for the sauce
- Medium pot for the potatoes
- Mixer or bowl and wooden spoon
- Whisk
- Tablespoon
Tips
- Make sure to form the meatballs evenly to ensure they cook evenly.
- Be careful not to overcook them, as they can become dry if they are boiled for too long.
- Adjust the amount of celery in the sauce depending on how much you like celery.
Goes well with
- Main dish
- Everyday meal
- Family dishes
Instructions
1
Peel the potatoes and leave them in water. If the potatoes are large, it may be helpful to cut them to ensure even cooking.
2
Start by peeling the celery with a knife and remove all the skin. Cut the celery into cubes about 0.4 x 0.4 x 0.4 inch, and leave them in water until they are needed.
3
Mix the minced pork with salt, and stir the mixture for about 3 minutes until it is cohesive and firm. This can be done by hand or with a mixer using a K-beater.
4
Chop the onion finely or grate it, depending on your preference.
5
Add the remaining ingredients: flour, pepper, onion, egg, and milk, and mix everything together.
6
Stir the mixture for another 3 minutes until it becomes smooth, even, and easy to shape into meatballs.
7
Shape small meatballs using your hand and a spoon, and boil them in about 1.59 quart water for 7-10 minutes. The meatballs are ready when they float to the surface. Remember to save the boiling water for later use.
8
Place the cooked meatballs on a plate and keep them warm until the sauce is ready.
9
Boil the celery cubes for about 10 minutes until they become tender.
10
Boil the potatoes in water with salt for about 20 minutes until tender. It is important that the water tastes like saltwater so that the potatoes absorb some flavor.
11
Melt the butter in a small saucepan.
12
Add the flour to the butter in the pan and mix it well to create a roux.
13
Slowly add 0.42 - 0.85 cups of the boiling water from the meatballs, stirring constantly until the sauce thickens.
14
Add milk and more boiling water if necessary to adjust the consistency of the sauce. Season with salt and pepper. The sauce should not be too runny.
15
Place the meatballs in the sauce and gently stir to coat them.
16
Now add the boiled celery to the sauce with the meatballs and stir gently.
17
Serve the dish with boiled potatoes. Enjoy your meal!
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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