How to How to Make Frikadeller

by Jessica Hopewell

Danish Meatballs. Takes 1 hour.

Supplies

  • 225 Grams Ground veal
  • 225 Grams Ground pork
  • 60 Milliliters Milk
  • 40 Grams Finely chopped onion
  • 1 Egg
  • 25 Grams Breadcrumbs
  • 30 Grams All-purpose flour
  • 60 Milliliters Sparkling water
  • Salt and pepper to taste
  • 55 Grams Butter
  • Instructions

    Step 1

    Mix the veal, pork, milk, onion and egg together in a bowl. Knead in the breadcrumbs and flour. Stir in the water and salt and pepper. The mixture should be moist, but not dripping.

    Step 2

    Chill the meat mixture for 15 - 30 minutes in the fridge. This makes the meatballs easier to form.

    Step 3

    Form the Frikadeller by scooping up a tablespoon of the mixture and shaping it into a flattened oval meatball, about the size of a small egg.

    Step 4

    Put some putter in a pan and fry the meatballs for about 10 minutes on each side.

    Step 5

    Fry the meatballs until they are well-browned and no longer pink in the centre.