500 g minced pork
Salt & pepper
10 g wheat flour
100 ml Milk
25 g Butter
300 ml strong broth
2 tsp cornstarch
1 kg potatoes
Frikadeller is an easy, Danish dish that is eaten as street food or consumed in pubs by locals. It is a minced pork meatball with eggs, finely chopped onions, milk, and bread crumbs. The mix is shaped into golf ball-sized balls and fried in butter until golden brown. They are often served with boiled or mashed potatoes, and a gravy made from pan juices poured over the top. The meatballs are often served with a bunch of toppings that can be added as you like it… gherkin, pickled cucumber, pickled red cabbage, buns or cold potato salad.
- Boil the potatoes.
- Stir the meat with salt.
- Add pepper, eggs, and grated onion.
- Add the flour. Then stir in the milk.
- Heat the butter in a pan over good heat until golden.
- Shape the mince into approx. 14 meatballs with a tablespoon.
- Brown the meatballs approx. 2 minutes on each side, approx. 4 minutes in total.
- Turn down to medium heat.
- Turn – and fry the meatballs for approx. 4 minutes on each side, approx. 8 minutes in total, until cooked through.
- Bring the broth to a boil.
- Stir cornstarch into cold water.
- Pour in the mixture while stirring and let the sauce boil for a few minutes.
- Season with salt and pepper.