A sort of meatball known as frikadeller is popular in Denmark and many other European nations. It is made with pig and veal.
Main Course with Side DishDanish, German, Polish, and Scandinavian cuisine 20 meatballs per serving 102 kcal of calories Writer: Ragoonanan Nita.
Components
- One-half pound of ground pork
- ½ pound of ground veal with roughly 10% fat
- two tsp salt
- One chopped onion and one beaten egg
- one third cup all-purpose flour
- One-fourth cup milk
- freshly ground black pepper
- ½ cup butter for frying, or ½ cup / 100ml vegetable oil
Guidelines
Transfer the ground beef to a bowl, sprinkle in the salt, and stir. It’s crucial to knead the meat constantly for five minutes prior to adding the remaining ingredients.
After that, add the egg and onion and knead the mince for an additional two minutes.
Add the freshly ground pepper and flour.
For three minutes, knead the meat.
Add the milk gently after that.
After placing the bowl under plastic wrap, allow the beef to rest in the fridge for two hours, kneading it four times over this period.
From about 15–20 meatballs with a tablespoon’s worth of mixture, then arrange them on a platter.
Chill the meatballs for forty-five minutes.
In a big, heavy-bottomed skillet, heat the oil or butter to about 340 F (170°C), then fry the meatballs for about 5 minutes on each side over medium heat.
Arrange a paper towel over the frikadeller.
