Danish pork meatballs

Danish pork meatballs (frikadeller) is one of the most popular traditional dishes in Danish households. An absolute favorite with both children and adults.

Ingredients: (4 persons)

500g minced pork 
2 tbsp all-purpose flour
1 medium-sized onion, chopped thinly
1 clove of garlic, crushed
2 tsp coarse salt (preferably sea salt)
1 tbsp freshly ground pepper

1 tbsp bread crumb (non-flavoured)
1 tbsp porridge oats
1 tsp ground allspice
1 tsp smoked paprika (can be omitted as it can be hard to find it - or use noble sweet regular paprika instead)
1 egg
25ml skimmed- or low-fat milk
15g Butter
1 tbsp olive oil

If you purchase pork already ground at the supermarket, be sure that it is not seasoned pork sausage. 
Combine the ground pork with the flour in a bowl and mix well. Add the onion, crushed garlic, allspice, bread crumb, oats, salt and pepper. Mix in the eggs and then the milk with a spoon. Add a bit more milk if the dough is too firm. It should still feel fairly easy to work through with the spoon, but should also be firm rather than runny. 
Spoon the mixture into a deep plate and chill in the refrigerator for min. 1 hour for seasoning and easier shaping.

Add enough equal parts butter and oil to a skillet to measure 1/4 inch in depth. Heat over medium heat. Hold the dish with the meatball mixture in the left hand and spoon the pork mixture carefully into the pan with a soup spoon, shaping it into balls with the spoon. Dip in the butter/oil mixture every time you have placed another meatball on the pan. This prevents the dough from sticking to the spoon.

Cook the meatballs until brown on both sides, turning once.
Remove the meatballs to a plate. 
Serve warm with pickled Red Cabbage and Caramelised Potatoes or serve as a light lunch with 
Potato Salad.

Tip: Danish Meatballs can be frozen and reheated in the oven or microwave. They also last well for up to three days when covered in the fridge and are absolutely gorgeous eaten cold as a snack, sliced on a piece of rye bread or with cold red cabbage.

Tip: Use a mixture of butter and olive oil for frying as it prevents the "squirting" from the pan that you will usually experience if you use either pure butter or oil. Preferably, you should use Lurpak Butter - slightly salted - when frying to get the authentic taste.

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