Frikadeller

For my next recipe I’ve chosen frikadeller which are a special type of meatball that come from Denmark. If you have ever had meatballs at IKEA they’re a bit like those.

Normally I would have them with pasta and some ketchup but in Denmark people eat them all sorts of ways – hot, as part a a Christmas buffet, cold as part of a picnic, and even as the topping on an open sandwich

Ingredients

500g pork mince

1.5 tsp ground salt

80g flour

1 egg

200g onion

150ml milk

0.25 tsp pepper

15g margarine

1 tbsp cooking oil (for frying)

 

In a mixing bowl, mix the meat well for 2-3 minutes.

Chop the onions finely. Then mix all the remaining ingredients together until the mixture has a consistent texture.

Let the mixture stand in the fridge for half an hour.

Now separate the mixture into individual meatballs about 4cm round.

Fry the meatballs in hot cooking oil for about 2 minutes on each side until they are browned.

Then turn the heat down and simmer for another 4 minutes on each side until they are thoroughly cooked.

By now, if you are like me, you will be getting really hungry at the smell.

When they are ready, dish them up with whatever you decided to have them with. I like frikadeller and pasta.

The only bad thing about them is that once you start eating, they don’t last very long.

If you make a lot of frikadeller you can freeze the spare ones and have them another day. Just defrost them and warm them in the oven at 200 degrees C.

Or, if you have another member of the family who might like them, you could share. I gave some of mine to my dog, Mr Pup.

I think he liked them.