Frikadeller (Danish Meatballs) is a traditional Danish recipe for a classic dish of pork, beef and bread meatballs flavoured with onion and bound with eggs and moistened with milk that are fried to cook. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Meatballs (Frikadeller).
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Ingredients:
500g minced pork
500g minced beef
100g breadcrumbs
1 large onion, finely chopped
4 eggs
50g plain flour
4 tsp salt
3 tsp freshly-ground black pepper
600ml milk
butter for frying
Method:
Combine together the meat, breadcrumbs, onion, eggs, flour, salt and black pepper in a bowl. Work in 200ml of the milk and work together with your fingers to combine. Still working the mixture, add about 300ml more of the milk (you want the mixture to absorb the milk without becoming sloppy). After this time set the mixture aside to rest for 30 minutes.
Now work in a little more of the milk (if you can). Again, ensuring that the mixture does not become sloppy.
When done, heat a frying pan and add about 4 tbsp butter. When sizzling use a tablespoon to scoop up the meatball mix. Form into a ball in the palms of your hand and add to the pan (if you regularly dip the spoon into a jug of hot water, this will prevent the meatballs from sticking). Now make the next meatball and then next until the pan is full (but do not over-crowd). Continue frying for about 8 minutes, turning frequently, or until the meatballs are well browned all over and cooked through. You should make about 50 meatballs from this recipe.
Once cooked these freeze well and about 2 make a standard serving for one person. Serve hot with white or brown gravy, boiled potatoes, beetroot and seasonal vegetables.
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