Danish-Italian Meatballs

May 06, 2023May 6, 20230 4
Delicious blend of Danish and Italian flavors in the form of meatballs
in Main

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground chuck ( hot or mild for Danish ) or 1 lb Italian sausage ( hot or mild for Italian )
4 tablespoons dry breadcrumbs
1 tablespoon dried onion flakes
1/2 teaspoon garlic granules
1 teaspoon italian seasoning
kosher salt , to taste
fresh ground black pepper , to taste
1 egg
2 tablespoons half-and-half
1 dash Worcestershire sauce

Nutrision Information

Servings Per Recipe
4-6
Calories
300
Sugar
2g
Fat
20g
Danish-Italian meatballs are the perfect combination of Scandinavian and Mediterranean flavors, combining rich Italian spices with Danish cuisine staples like breadcrumbs and Worcestershire sauce. The result is a delicious, hearty meal that is perfect for a cozy night in or a family dinner. Whether you decide to use ground chuck or Italian sausage, these meatballs are easy to make and full of flavor.

Instructions

1.Preheat oven to 400 degrees F.
2.In a large mixing bowl, combine ground chuck or Italian sausage with breadcrumbs, onion flakes, garlic granules, italian seasoning, salt and pepper.
3.Add in the egg, half-and-half, and Worcestershire sauce and mix well.
4.Form the mixture into 1-inch balls and place on a greased baking sheet.
5.Bake for 15-20 minutes, or until fully cooked. Serve hot.

PROS

The blend of Danish and Italian flavors creates a unique taste.
The meatballs are easy and quick to make, and can be made hot or mild to suit personal preference.

CONS

May not be suitable for those with dietary restrictions or preferences against meat.
Can be relatively high in fat and calories depending on choice of meat.

HEALTH & BENEFITS

Meatballs are a good source of protein, and the addition of breadcrumbs and half-and-half can provide some carbohydrates. However, the high fat content in some meats may not make this a healthy option for some individuals.

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