Frikadeller - Danish Meatballs

What you need

Ingredients

Measured for 3 servings.

• 120 gOnion
• 5 gGarlic
• 500 gMinced Pork
• 8 gAll purpose flour
• 15 gOats
• 120 mlMilk
• 1 pcs (approx. 55 g)Egg
• 5 gSalt
• 2 gGround black pepper
• 28 gButter

Make it

Method

1. 01

   Finely chop 120 g onion and 5 g garlic. Mix 500 g minced pork with 5 g salt, 2 g ground black pepper, 8 g flour and 15 g oats. Add the onion, garlic and one egg (about 55 g), then gradually work in 120 ml milk until the mixture is cohesive rather than runny.

2. 02

   Cover and refrigerate the mixture for at least 30 minutes to let the oats hydrate and make shaping easier. Divide it into small, evenly sized oval patties using a spoon; handle raw pork on a separate board and wash hands and utensils afterwards.

3. 03

   Melt the measured 28 g butter in a wide frying pan over medium heat. Fry the patties in batches without crowding, about 5–7 minutes per side depending on thickness, lowering the heat if the outside browns too fast. Allow around 30 minutes cooking for all batches.

4. 04

   Check the centre of a thick patty with a clean thermometer: minced pork must reach at least 71°C. Divide the cooked frikadeller into 3 portions and serve hot.