Danish meatballs, otherwise known as frikadeller, are a beloved national dish, so common in Denmark that it is often eaten at both lunch with rye bread as smørrebrød, and as a main course for dinner.
Ingredients:
– 500g ground pork (or a mix of pork and beef)
– 1 small onion, finely chopped or grated
– 1 egg
– 100ml milk
– 50g all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon ground nutmeg (optional)
– 1 tablespoon butter
– 1 tablespoon vegetable oil
Instructions:
1. Prepare the Mixture:
– In a large bowl, combine the ground pork, finely chopped or grated onion, egg, salt, pepper, and nutmeg (if using).
– Gradually add the flour and mix well.
– Slowly add the milk, a little at a time, until you have a smooth, slightly sticky mixture. The consistency should be firm enough to hold its shape but still moist.
2. Shape the Frikadeller:
– Wet your hands with a little water to prevent the mixture from sticking.
– Scoop out small portions of the mixture and form them into oval or round patties, about the size of a golf ball, then flatten them slightly.
3. Cook the Frikadeller:
– Heat the butter and vegetable oil in a large skillet over medium heat.
– When the butter is melted and the pan is hot, add the frikadeller to the skillet.
– Cook the frikadeller for about 4-5 minutes on each side, or until they are golden brown and cooked through.
4. Serve:
– Once cooked, remove the frikadeller from the skillet and drain on a paper towel.
– Serve hot with boiled potatoes, gravy, or a side of pickled red cabbage.
Enjoy your Danish frikadeller!
