Danish Frikadelles: A twist on traditional meatballs

Ground meat patties are especially popular among my relatives, but ever since I started serving Danish frikadelles, I have had fewer requests for the classic version. Scandinavia is fond of meatballs, and this crispy version can conquer even the most demanding palates.

The history of meatballs is unclear. Their prototypes likely appeared simultaneously in many countries worldwide so that none can claim exclusive rights. Nevertheless, meatballs remain a classic dish throughout Scandinavia, though not without differences.

In Denmark, a fried meatball is called a frikadelle. This meatball has a rough texture and is served with curry sauce or another thick sauce, rye bread, or potato salad. Compared to Danish frikadelles, Swedish meatballs are often smaller, have a smoother, more even texture, and a rounded shape. In a Swedish meatball, individual ingredients like diced onions should not be visible, and additionally, it is eaten with lingonberry jam. In Norway, meatballs are larger and flatter, resembling a meat patty, served with brown sauce.

Ingredients:

                  
• 1 large onion
• 1 clove of garlic
• 1.1 lbs of ground pork
• Half a tablespoon of all-purpose flour
• 1 tablespoon of rolled oats
• 3.4 fl oz of milk
• 1 egg
• 1 tablespoon of salt
• 1 teaspoon of freshly ground pepper
• 2 tablespoons of clarified butter for frying

Preparation:

1. Finely chop the onion and garlic.
2. Season the meat with salt and pepper. Add the flour and oats, then the onion and garlic. Mix the ingredients, and finally, add the egg and milk.
3. Mix the meat mixture thoroughly, then set it in the refrigerator for about 30 minutes.
4. Heat the butter in a pan. Using a slightly greased spoon, form frikadelles and fry until they get a crispy brown crust.
5. Serve the frikadelles hot with potato salad.