Frikadeller, Traditional Danish Meatballs

Danish frikadeller are arguably one of the most famous Danish dishes. I don't think there is a restaurant in Denmark that doesn't have them on the menu. And if you are looking for something authentic, delicious and simple you can't go wrong with this celebration of a few simple ingredients.

Frikadeller are rather like a plump meatball. They are juicy and meaty and are prefect on their own with some simple boiled new potatoes or served with a creamy sauce. I like to have them with some potato salad and something fresh like a few baby leaves and pickled gherkins.

Traditionally frikadeller are made with half pork mince and half veal mince, but you can use beef mince instead which is what I do.

Frikadeller (Danish meatballs). Serves 6 people, makes about 18 meatballs

Ingredients

400g /14 oz beef or veal mince

400g / 14 oz pork mince

1 onion, peeled and grated

1 egg

3 tablespoons flour

150ml / 5 fl oz milk

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

Salt and pepper

25g / 1 oz butter

A little oil

Method

Place all the ingredients except the butter and oil into a large bowl and work the mixture together with your hands. If you prefer you can use a stand mixer. Work the mix until it's nice and smooth, but don't overwork it or you'll have tough frikadeller. Allow the mixture to rest for 20 minutes in the fridge.

In a frying pan melt the butter and add the oil. Once the butter is melted take a spoon and dip it into the fat. Use the spoon to scoop a spoonful of the meatball mixture and using the palm of the other hand shape it int0 an oval ball shape. Pop it in the pan and continue until you have several in the pan. Cook the frikadeller for about 5 minutes before turning them over and cooking for 5 minutes on the other side. Remove to a plate and keep them warm in a low oven whilst you cook the rest of the frikadeller.

Serve hot or warm with a Nordic potato salad and some baby leaves for a fresh and light Nordic dinner.

Frikadeller freeze beautifully. Once you have cooked them allow them to cool and then freeze them in a ziplock bag. To rehear, allow them to defrost and reheat in a medium oven for about 5 minutes.