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Author Notes: Frikadeller are a quintessential Danish tradition. They are so commonly eaten that supermarkets sell mixed packs of pork and beef mince for making them at home. Everyone has their own recipe, and different ideas on what makes them work. In the South of Denmark, some people add sparkling water to the mix instead of milk to make them lighter and puffier (I have no idea if this works, it sounds like an old wives tale).
You can add in different things to flavour these or just keep them plain and traditional. The mustard sauce is not in any way traditional, it is meant to be served with gravadlax, but I have a debilitating mustard addiction (if by debilitating you mean regular sneezing due to eating too much mustard) and it does complement the pork nicely. —Canalcook
Serves 4 - 6
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 large onion, finely chopped
- 1 egg
- 1/3 to 1/2 cups milk
- 1 cup oatmeal
- 3 ounces finely chopped bacon, or bacon lardons
- sunflower or vegetable oil
- 4 tablespoons mustard
- 1 tablespoon sunflower or vegetable oil
- 1 tablespoon chopped dill
- 2 teaspoons sugar, to taste
- Mix all the meatball ingredients together and season very well.
- Add more oatmeal if the mixture is too liquid.
- If the onion is not finely chopped enough, it will make the mixture quite watery.
- Fry off a small piece over medium heat in a little oil to check seasoning, they will probably need a lot more salt than you would think.
- Form the mince into golf ball sized balls.
- Pan fry in batches over medium heat in some sunflower or vegetable oil, until browned all over (10-15 minutes), turning often.
- If they feel soft they aren't finished yet.
- Alternatively, the far more hassle free way is to brush them with oil and bake on a tray lined with baking paper in an oven preheated to 480°F for 20-25 minutes until browned.
- To make the sauce, whisk the ingredients together into a bowl until you get an emulsified mayonnaise consistency sauce.