FRIKADELLER (Danish Meatballs)
These Danish pork meatballs take a little effort but are so delicious, versatile and easy to make that you'll be hooked!
Servings 5 -6
Ingredients
- 750 g Minced pork
- 1 large Onion grated on a cheese grater
- 4.5 tbsp Flour
- 4.5 tbsp Porridge oats
- 60 ml Milk
- 1.5 Egg whites
- 1.5 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil for frying
Instructions
- Whisk the egg white until stiff with an electric hand whisk.
- Add the minced pork, onions, seasoning, flour and oats and mix well with your hand.
- Add the milk and mix well (you don’t want an overly wet mixture).
- Heat the oil in a large non-stick frying pan.
- Shape a tablespoon full of the mixture between 2 tablespoons to make a quenelle (a sort of three sided rugby ball shape).
- Fry on a moderate heat on all three sides for about 15 minutes in total until cooked through and not pink.
- A good indicator as to when they are ready is when they are firm to the touch when prodded with the back of a fork (which should be used to turn them).
- Can be served immediately, kept warm under foil in an oven or cooled down and refrigerated to serve cold.
- This recipe can easily be scaled back to a 500g pack size of minced pork by taking away a third of all the above ingredients.
Notes
When grating the onion, leave the root end in tact or the whole thing will just disintegrate in your fingers. You will want to eat these cold the next day so this is the ideal quantity for a family of four with some left over. This recipe makes 15 Frikadeller. You can make more by making them smaller and using dessert spoons to shape and then cut down on the frying time.