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Assiette de frikadeller, boulettes de viande danoises ovales bien dorées, l'une coupée en deux sur un intérieur juteux, avec pommes de terre nouvelles persillées, chou rouge aigre-doux, salade de concombre et saucière de sauce brune
Team Curcuma

Frikadeller (Danish meatballs)

Denmark's everyday meatballs: a mix of ground pork and veal, grated onion, egg, flour and sparkling water, shaped into ovals with a spoon and browned in butter in a skillet. Tender, juicy and ready with 35 minutes of work.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour 5 minutes
Servings : 4 servings
Course : Main Course
Cuisine : Danish
Calories : 360
Ingredients Préparation Notes

Ingredients
  

  • 500 g ground pork and veal (half and half)
  • 1 onion finely grated
  • 1 egg
  • 3 tbsp all-purpose flour
  • 150 ml sparkling water (or milk, or half and half)
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1 pinch grated nutmeg
  • 1 pinch ground allspice (optional)
  • 40 g butter for frying

Préparation
 

  1. In a bowl, mix the ground meat with the salt until it becomes slightly sticky (1 to 2 minutes).
  2. Add the grated onion, egg, flour, pepper, nutmeg and allspice. Mix well.
  3. Pour in the sparkling water little by little while mixing: the mixture should be soft, almost like thick mashed potatoes, but not runny.
  4. Cover and let rest 30 minutes in the fridge: the flour swells and the mixture holds together better.
  5. Melt the butter in a large skillet over medium heat until foaming. With a tablespoon dipped in the butter, scoop a portion and shape it into an oval against the palm of your hand.
  6. Place the frikadeller in the pan without crowding. Brown them 6 to 8 minutes per side, flattening them very slightly, until deep brown and cooked through (72 °C / 160 °F).
  7. Serve hot with potatoes, brown gravy and red cabbage, or cold on rye bread.

Notes

Allow 3 frikadeller per person. Frikadeller keep 3 days in the fridge and freeze very well once cooked. Nutrition values are for the frikadeller only, without sides or sauce.