Krebinetten Karbonade – Danish meatballs according to Aunt Uschi's recipe

Ingredients for 4 servings:

• 800 g lean pork from the carbonade, e.g. schnitzel meat
• 2 eggs
• Flour
• Breadcrumbs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 46 minutes

First, finely mince the really fresh meat using a 3 mm perforated disc. Divide the unseasoned mince into four or eight equal portions and form into meatballs. They’re good large or small. Let them rest in the refrigerator or freezer for one hour. Whisk the eggs and season generously with salt and pepper. Set up a breading station: flour, egg, and breadcrumbs in deep plates or bowls. Let the meatballs thaw briefly on the surface if necessary, then flatten slightly. Flour the flat sides, dip them in the egg mixture, and then bread them. Avoid the edges. Immediately fry in clarified butter or another fat/oil in a pan for about 8 minutes per side, depending on the size, and serve. Serve with fresh garden vegetables or a green salad, boiled potatoes, and any sauce you like. The highlight is that the seasoning comes from the “outside” via the breading, allowing the meat to retain its delicate, juicy flavor. That’s why I recommend very fresh schnitzel meat from the butcher. Alternatively, you can use lean veal – then they are still krebini but not the Danish version made from carbonade.