D is for Denmark – Frikadelle Danish Meatball
Think of Scandinavian food and after, perhaps pickled fish and dill, meatballs spring to mind. In Denmark these are know as Frikadelle. To keep the fat content down the Danes use an equal mix of both pork and veal. Denmark was the fourth stop on our Eating London’s World of Food from A to Z and this recipe was kindly given by their head chef Ebsen.
- 500 g minced pork shoulder
- 500 g minced veal
- 200 g finely chopped onions
- 20 g salt
- 3 g black pepper
- 300 ml. sparkling water
- 200 g plain flour
- 3 eggs
1. Mix the veal, pork, onions, salt and pepper for approx 5 min with a hand mixer.
2. Add the eggs one at a time, then add the flour and mix for a few minutes
3. Then add the sparkling water and put it in the fridge for 1-2 hours
4. Take to spoons, some hot water in a bowl, put a frying pan on the stove and heat it up,
5. Add some clarified butter or oil to a pan.
6. Take the spoons and dip in the water, then take the meat and form it in to a round ball at the size of eggs. This is done by moulding the shape with the spoons.
7. Fry them on the pan until they are golden and the cure temperature is 75 degrease.
8. At Madsen these were served with a creamy potato salad and some rye bread and pickled cucumber.