Frikadeller are pork and veal meatballs famous in Denmark and throughout Europe.
Ingredients for Frikadeller
- ½ pound ground pork
- ½ lb ground veal, approximately 10% fat.
- 2 teaspoons of salt.
- 1 onion, chopped
- One egg, beaten
- 3 tablespoons of all-purpose flour.
- ¾ cup milk
- Black pepper, freshly ground
- ½ cup butter (or 100ml vegetable oil) for frying
Instructions
- Place the ground beef in a mixing basin and season with salt. It is critical that the meat be kneaded constantly for 5 minutes before adding the remaining ingredients.
- Then add the egg and onion, and continue to mix the mince for 2 minutes.
- Combine the flour and freshly ground pepper.
- Knead the meat for three minutes.
- Then, gradually add the milk.
- Cover the bowl with plastic wrap and refrigerate the meat for 2 hours, kneading four times.
- Form meatballs (between 15 and 20) using a tablespoon and place on a dish.
- Refrigerate the meatballs for 45 minutes.
- Heat the oil or butter in a big, heavy-bottomed skillet to approximately 340 F (170°C), then cook the meatballs on all sides for about 5 minutes each.
- Put the frikadeller on a paper towel.
