{"id":12218,"date":"2017-01-24T16:59:55","date_gmt":"2017-01-24T16:59:55","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12218"},"modified":"2017-01-24T16:59:55","modified_gmt":"2017-01-24T16:59:55","slug":"danish-balls","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/danish-balls\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=188\">   Danish balls<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=188\"><br \/>\nDanish balls<br \/>\n188<br \/>\nIngredients<\/p>\n<p>5 ounces ground beef<br \/>\n2-1\/2 ounces ground pork<br \/>\n2-1\/2 ounces ground veal<br \/>\n3\/4 teaspoon salt<br \/>\n1\/8 teaspoon ground black pepper<br \/>\n1 tablespoon and 1 teaspoon all-purpose flour<br \/>\n2\/3 cup chicken broth<br \/>\n2\/3 cup sour cream<br \/>\n1 tablespoon and 1 teaspoon<br \/>\n1 tablespoon chopped celery<br \/>\n5\/8 eggs<br \/>\n1 tablespoon and 2-1\/4 teaspoons finely chopped onion<br \/>\n2 tablespoons &#038; 2 teaspoons cream<br \/>\n1\/3 cup dry bread crumbs<br \/>\n1\/3 cup butter<br \/>\nPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix beef, pork, veal, salt, pepper, eggs, celery,onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet. <\/p>\n<p>STEP2<br \/>\nMelt 1\/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill. <\/p>\n<p>STEP3:<br \/>\nMelt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned. Place meatballs in a chafing dish and cover with the sauce to serve.Enjoy! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Danish balls 188 Ingredients 5 ounces ground beef 2-1\/2 ounces ground pork 2-1\/2 ounces ground veal 3\/4 teaspoon salt 1\/8 teaspoon ground black pepper 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12218"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12218"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12218\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}