Frikadeller | Traditional Danish Meatballs
79 min
Under an hour
Jíme zdravě
Tradiční dánské masové placičky z mletého hovězího a vepřového masa, zjemněné ovesnými vločkami a mlékem. Jsou krásně šťavnaté a skvěle se hodí k bramborové kaši nebo salátu.
Preparation method
Ingredients overview
- 1 pc of white onion
- 250 g minced beef
- 250 g minced pork
- 120 g fine rolled oats
- 1 pc of egg
- 1 tsp of salt
- 1 tsp of ground black pepper
- 100 ml semi-skimmed milk
- 2 tbsp of olive oil
Peel and finely chop the onion. Then prepare a bowl, first mix the minced beef and pork with your hands, and then gradually work the rolled oats, egg, chopped onion, 1 teaspoon of salt, 1 teaspoon of pepper, and milk into the resulting mixture. Work into a compact mixture and set the bowl aside to rest for 15 minutes.
After the specified time, shape the rested mixture into smaller, palm-sized patties; the thickness of each patty should not exceed 3 cm. The mixture should make approximately 16 patties.
Fry the prepared patties in a deeper pan in a total of 2 tablespoons of olive oil (approximately 8 patties should fit in the pan at once); always fry the patties over medium heat for 5–6 minutes on each side. Before finishing each batch of frikadeller, check that they are sufficiently cooked through – remove one frikadelle from the pan and cut it with a knife; if it is still pink inside, return it to the pan and fry the batch for a few more minutes.
22 min
Under an hour
