My super simple recipe for Danish meatballs, or “Frikadeller” as they’re called in Danish. Nothing special, but someone asked for it, so I’m leaving it here. According to my dad, who gave me the recipe, this batch makes about 12, though I have never counted. Normally in Denmark we’d serve this with a healthy portion of white potatoes and gravy, but you can have it however you like.
- 500g minced meat. A mixture of pork and beef works nicely.
- 100g rough flour. You can use white flour, but they will end up a bit tough. My dad suggests using oatmeal, though I have never tried it.
- 2 eggs.
- 150ml water.
- 2 small onions, grated or very finely diced. Onion powder is also an option if you’re weird and don’t like pieces of onion.
- About 1.5 teaspoons of salt.
- About 0.25 teaspoons black pepper.
- Except for the flour, put all the ingredients into a bowl.
- Mix really really really well.
- Add the flour slowly while mixing.
- Heat a flat bottomed frying pan. I suggest gas, but it’s not like you can just switch.
- Add butter to the pan. No, put down that vegetable oil, I’m telling you: butter. Not margarine, butter.
- Make sure you added butter and not something else in a vague attempt to be healthy.
- Take a tablespoon and scoop out a single meatball from the mix. You can shape it between the spoon and the wall of the bowl. Hard to explain, experiment.
- Put in on the pan and enjoy the aromas.
- Fry it on both sides. It’s done when it doesn’t squish down when you touch it.
- Taste it.
- If it’s not to your liking, add salt and/or pepper and remix. Repeat from step 7.
- Cook the rest.