Tuesday, 6 September 2011

National dishes of the world number 6 Denmark with Frikadeller


Serves: 6
  • 225g minced veal
  • 225g minced pork
  • 60ml milk, or as needed
  • 4 tablespoons finely grated onion
  • 1 egg
  • 4 tablespoons dried breadcrumbs, or as needed
  • 4 tablespoons plain flour
  • 60ml sparkling water
  • salt and pepper to taste
  • 50g butter

Preparation method

Prep: 20 mins | Cook: 30 mins
Mix the veal and pork together in a bowl, and stir in the milk, onion and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the sparkling water, season with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
Heat the butter or in a large frying pan over medium heat.
To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated pan, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the centre.

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