Name: Frikadeller (meatballs)
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g organic or free-range minced pork*; 250 g minced beef; 1 yellow onion; 1 cloves of garlic; 3 tbsp plain wheat flour; 50 g breadcrumbs; 1 tbsp fresh thyme; 2 eggs; 50 ml sparkling water; Salt and freshly ground pepper; 50 g butter; 2 tbsp frying oil; 250 ml clear vinegar 5%; 50 ml water; 150 g caster sugar; 1 tbsp salt; Freshly ground black pepper; 2 large cucumbers

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Frikadeller (meatballs)

Type of Cuisine: Dinner, Lunch

Prep Time 1 hr Total time 1 hr

Portions: 4

Description

This is so quintessential Danish, and on the top 10 of the most cooked everyday recipes in Denmark. Every family have got their own version, this one is mine. You can serve them on rye bread for lunch, or with potatoes and salads for dinner.

Ingredients

FRIKADELLER (MEATBALLS)

250 g organic or free-range minced pork* (*If you do not eat red meat, you can also use minced chicken instead of the pork and the beef. Or grate a lot of different root vegetables for a vegetarian version.)
250 g minced beef
1 yellow onion (grated)
1 cloves of garlic (grated)
3 tbsp plain wheat flour
50 g breadcrumbs
1 tbsp fresh thyme (chopped)
2 eggs
50 ml sparkling water
Salt and freshly ground pepper
50 g butter
2 tbsp frying oil

Sweet and sour cucumber salad

250 ml clear vinegar 5%
50 ml water
150 g caster sugar
1 tbsp salt
Freshly ground black pepper
2 large cucumbers (thinly sliced)

Instructions

Start with the cucumber salad, because the cucumber needs to rest in vinegar for like 30 minutes. Whisk together the vinegar, water and sugar, and when all the sugar has dissolved, add salt and pepper. Cut the cucumber lengthways, scrape out the seeds, and then into slices ½ centimetre in thickness. Place the cucumber in the vinegar brine, gently fold now and then, and leave until it is time for serving.

To make the meatballs, mix the minced meats, courgette, onion, garlic, thyme, and eggs together and mix well. Fold in the breadcrumbs and flour and mix again. Lastly, mix in the sparkling water and season with salt and freshly ground pepper.

Preheat the oven to 175ºC/350°F/gas mark 4.

Melt butter and oil in a frying pan. Use a spoon and your free hand to shape the meat mixture into medium sized oval balls, place them in the melted butter and oil on the pan and fry the meatballs on all sides until they are golden brown. Transfer the meatballs to an ovenproof dish, and put them in the oven for 10 minutes to finish cooking. When all the frikadelle is done, take the cucumber out of the vinegar brine, and serve in a bowl; the brine can be reused.

Serve the “frikadeller” with cucumber salad, and maybe potato salad.

Frikadeller (meatballs)

Frikadeller (meatballs)

Description

Ingredients

FRIKADELLER (MEATBALLS)

Sweet and sour cucumber salad

Instructions

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