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Danish meatballs with cucumber salad

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  • 50 minutes
Cucumber salad:
  1. 1 cucumber
  2. 100 ml water
  3. 100 g sugar
  4. 100 ml herb vinegar
  5. salt, pepper
  1. 1 onion
  2. 1 carrot
  3. 1 stalk celery
  4. 100 g leek
  5. 500 g minced meat
  6. 1 egg
  7. 4 tbs flour
  8. 100 ml milk
  9. 1 ts salt
  10. 1 ts pepper
  11. 1 tbs tomato paste
  12. 400 ml beef broth
Cucumber salad:

1. Clean the cucumber and slice with a mandolin. Add water in a small pot, dissolve sugar in it and stir in vinegar.

2. Pour the dressing on the cucumber, mix, generously season with salt and pepper. Let the salad rest for approx. 1 hour. Let some of the liquid drain before serving.


3. Peel the onion and carrot, clean the celery and leek. Finely cut everything.

4. Knead half of the onion with the mince meat, egg, flour, milk, salt, and pepper.

5. Create meatballs from the mixture. Heat the pan on highest level up to the roasting window, switch to a low level, place the meatballs in it and roast until the turning point is reached. Turn over the meatballs and roast again until the turning point is reached.

6. Remove the meatballs, roast the rest of the diced onions and vegetables. Add tomato paste, roast briefly, deglaze with beef broth. Vigorously reduce for a few minutes.

7. Remove approx. half of the vegetable sauce, puree it finely and put back in the pan again. Season the sauce to taste, put the meatballs back in the sauce and let simmer for approx. 5 minutes.

This recipe has been tested and approved by AMC.

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