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Categories:
pork shoulder milk oats breadcrumbs eggs onion salt fresh ground black pepper olive oil butter olive oil onion flour tomato paste red wine beef stock Worcestershire sauce heavy cream red currant salt fresh ground pepper potatoes
Viewed: 56 - Published at: 3 years agoIngredients
- 2 pounds pork shoulder cut into 2-inch pieces
- 1/2 cup whole milk
- 1/2 cup oats
- 1/2 cup panko or breadcrumbs
- 2 large eggs
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons sea salt
- fresh ground black pepper
- 1 tablespoon olive oil divided
- 1 tablespoon butter divided
- 2 tablespoons olive oil
- 1/2 onion small diced
- 4 tablespoons all purpose flour
- 1 tablespoon tomato paste
- 3/4 cup red wine
- 2 cups beef stock
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon heavy cream
- 2 teaspoons red currant jelly
- sea salt
- fresh ground pepper
- boiled potatoes
Method
- Place pork on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid(R) Metal Food Grinder Attachment with coarse grinding plate to KitchenAid(R)Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork. Remove food grinder and attach flat beater and mixer bowl to mixer. Add 1/2 cup milk, 1/2 cup oats, 1/2 cup panko, 2 eggs, 1/2 cup finely chopped onion, 1 1/2 tsp salt and pepper. Turn to Stir speed and mix until combined, about 30 seconds. Cover and chill 45 minutes.
- For each meatball, scoop 2 tablespoons pork mixture and roll into a ball with damp hands. Place on parchment lined baking sheet and flatten slightly.
- Heat 1/2 Tbs olive oil and 1/2 Tbs butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding remaining 1/2 Tbs olive oil and 1/2 Tbs butter as needed. Keep warm.
- Heat 2 Tbs olive oil in the same pan used for meatballs. Add 1/2 small diced onion and cook until softened, about five minutes. Add 4 Tbs flour and whisk 1 to 2 minutes on medium low heat. Whisk in 1 Tbs tomato paste, 3/4 cup red wine, 2 cups beef stock and 1/2 tsp Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in 1 Tbs heavy cream and 2 tsp red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.
