Danish (Fars) Meatballs

Recipe by Bergy
READY IN: 45mins


  • 8
    ounces lean pork, minced up to 10 times, it must be very finely minced
  • 8
    ounces veal or 8 ounces beef, minced up to 10 times it must be very finely minced
  • salt and pepper
  • 1
    1 pinch nutmeg or 1 pinch ground cloves
  • 1
    eggs or 2 egg whites, lightly beaten
  • 3
    tablespoons flour
  • 12 - 34
  • 1
    small onion, grated


  • Mix pork and veal, seasonings.
  • Stir in the egg.
  • Mix flour with the liquid and add gradually to the meat.
  • finally add the grated onion.
  • Beat the mixture extremely well.
  • Cover and place in the fridge for 1 hour.
  • Shape the meat into balls sized to suit what you are using them for.
  • For Mock Turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
  • For appetizers, make small balls and fry them, serve with a dip In any case cook until done It is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
  • Adjust if necessary.
  • The important thing is to beat the meat mixture and beat it again.