SBS Food

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Danish meatballs (frikadeller)

These deliciously easy Danish meatballs are great for a party or picnic, and can be served with potatoes as a main course, too.

  • serves

    6–8

  • prep

    30 minutes

  • cook

    30 minutes

  • difficulty

    Mid

serves

6–8

people

preparation

30

minutes

cooking

30

minutes

difficulty

Mid

level

Ingredients

  • 500 ml (2 cups) low-salt homemade or good-quality chicken stock
  • 100 ml red wine
  • 1 kg pork and veal mince
  • 20 g salt
  • 1 brown onion, finely chopped
  • 50 g (⅓ cup) plain flour
  • 100 g dried breadcrumbs
  • freshly ground black pepper
  • 3 eggs
  • 500 ml (2 cups) milk
  • olive oil and butter, for pan-frying
Chilling time 1 hour

Instructions

Place the stock and wine in a saucepan over medium heat and simmer for 15 minutes, or until reduced to about 125 ml (½ cup).
 
Place the mince in a large bowl. Add the salt and combine well. Add the onion, flour and breadcrumbs, and season with black pepper. Using clean hands, combine very well, then add the eggs. Add the reduced chicken stock mixture, then gradually add the milk and knead until well combined. Cover and refrigerate for at least 1 hour.

To cook, heat 1 tbsp of oil and plenty of butter in a large frying pan over medium heat. When foamy, use a dessertspoon to shape mixture into quenelles. Cook, spooning over butter, for 6–8 minutes, or until golden on all sides and cooked through.

Serve with pickled cucumber salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:52am
By Jesper Hansen
Source: SBS



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