Danish Frikadeller
Tender, buttery Danish pork meatballs packed with soft onions and pan-fried to a golden crust.
Ingredients
1 large onion, finely chopped3 pack
1 clove garlic, minced3 pack
500g pork mince500g
1 tbsp plain flour1.5kg
1 tbsp rolled oats1kg
120ml whole milk1L
1 medium egg6 pack
1 tbsp salt750g
1 tsp ground black pepper100g
30g butter250g
Method
- Finely chop onion and garlic.
- Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.
- Heat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.
- Fry until they develop a nice browned crust on both sides and are cooked all the way through.
- Serve hot with a classic potato salad on the side.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.97 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.00 est. · serves 4