Tiny meatballs in a subtle creamy celery and wine sauce, Kodboller med Sellerisauce (k’boll-ah mayd sell-er-ee-soss) is a delectable Danish dish. Serve it with pureed potatoes, broccoli and a well-chilled Rhine mine, such as Riidesheimer.
1 lb. minced veal
1 teaspoon salt
2 teaspoon black pepper
1 egg, lightly beaten
1 onion, grated
5 fl. oz. single cream
2 oz. flour
2 oz. – cup butter
2 tablespoons olive oil
2 oz. butter
6 celery stalks, trimmed and finely chopped
1 tablespoon flour
5 fl. oz. white wine
5 fl. oz. double cream
2 teaspoon salt
½ teaspoon white pepper
In a large mixing bowl, combine the veal, salt, pepper, egg, onion and cream, beating with a fork until the ingredients are well blended.
With your hands, shape the mixture into about 20 small balls. Roll the balls in the flour to coat them all over.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the meatballs and fry them, turning occasionally, for about 5 minutes, or until they are golden brown all over.
Reduce the heat to low and cook the meatballs gently for 15 minutes, turning them occasionally.
Meanwhile make the sauce. In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the chopped celery. Fry for 5 minutes, stirring occasionally.
Stir in the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat and gradually stir in the wine.
Return the pan to the heat and bring to the boil, stirring constantly.
Reduce the heat to low and stir in the cream, salt and pepper. Slowly bring the sauce to just below boiling point. Remove the pan from the heat.
With tongs, transfer the meatballs to a warmed serving dish. Pour over the sauce and serve at once.