Legendary Dishes | Frikadeller (pork meatballs)

DENMARK
  • 500 g pork, minced
  • 100+ ml milk
  • 1 onion, chopped
  • 1 egg
  • 30 ml vegetable oil
  • 1 heaped tbsp of flour
  • Butter, small piece
  • Salt, large pinch
  • Black Pepper, ground, pinch

Combine mince, onions, egg, flour and seasoning. Mix thoroughly and add the milk, little at a time. When the mixture makes a thack thack sound when you beat it, then it is the right consistency. It should be moist. Put in fridge for at least an hour.

Heat the oil in a pan and add butter. When the oil is warm, dip a big spoon (a tablespoon would suffice) in the mixture and form the frikadelles into an oval shape using the spoon and your hand. They should be more oval than round shaped.

After each frikadelle, dip the spoon in the hot oil so that the next frikadelle slips off the spoon into the pan.

Flatten the frikadelles slightly.

Fry gently until cooked though, about five minutes on each side. They should be still moist and spongy when served.

Danes serve frikadelles with potato salad and eat them cold on rye bread the next day.

Variations are more or less flour and oatmeal or breadcrumbs.