Is it a meatball? Or a meat patty? Whatever you decide it is, the Danish Frikadeller always makes for a delicious snack, or can serve as a hearty addition to any meal. These tasty pieces are also quick to make, and can be easily adjusted according to taste. This recipe yields 15 meatballs (or patties), and is best shared with friends.
• 350g of extra lean beef
• 150g of extra lean pork (get it as lean as you can possibly go)
• 1 egg
• 8 tbsp breadcrumbs
• 1 small onion, grated
• ½ cup water
• 1 3/4 tbsp salt
• 2 tbsp of black pepper. Add more according to taste.
1. Add all the ingredients in a large bowl. With washed hands, knead the mixture thoroughly for five minutes. It’s important to get a nice, smooth, even texture to the meat.
2. Form the meatballs according to your preference. In Denmark, dinner meatballs are as large as the palm of your hand, while lunch meatballs are half that size.
3. Heat a non-stick pan to medium heat (or until the pan smokes clean), and place your meatballs. Space them out and avoid crowding to cook them evenly. If the meatballs start feeling sticky, you may add a bit of butter – but not oil. When the meatballs have started browning a bit, turn them over carefully with a fork. If you want to make them a bit more patty-like, flatten them with a fork, but not completely. Cook through for 15-20 minutes until cooked through; avoid the meatballs from browning too much.
4. Serve with your favorite potato dish. Traditional choice would be potato salad, baked potatoes, or mashed potatoes with a milk-based gravy.