Imported from the web

Frikadeller

Name: Frikadeller
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: European
Ingredients: 400 g Ground pork (8–12% fat); Salt (to taste); Black pepper (A generous amount; to taste); 1 Egg; 2 dl Whole milk; 1 Onion (Grated); 1.5 tbsp All-purpose flour (Approximately; adjust to achieve the right consistency); 2 tbsp Butter; 2 dl Rapeseed oil (Approximately)

Recipe by Hjalte.tv Facebook

Imported by Arne Bakkevold on SeeMeCook

Danish pan-fried pork meatballs seasoned with pepper and mixed with grated onion, egg, milk, and flour. Chilling the mixture helps it firm up before the meatballs are browned in butter and rapeseed oil.

4 servings60 minEuropean

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Ingredients

400 g Ground pork (8–12% fat)
Salt (to taste)
Black pepper (A generous amount; to taste)
1 Egg
2 dl Whole milk
1 Onion (Grated)
1.5 tbsp All-purpose flour (Approximately; adjust to achieve the right consistency)
2 tbsp Butter
2 dl Rapeseed oil (Approximately)

Steps

1
Place the ground pork in a bowl and work in the salt until the mixture becomes cohesive, sticky, and elastic.
2
Add the whole milk, grated onion, black pepper, and egg all at once. Mix thoroughly.
3
Gradually add the flour, mixing until the mixture is soft and juicy but holds its shape.
4
Cover and refrigerate the mixture for about 30 minutes to firm it up and allow the flavors to meld.
5
Use a spoon to shape the mixture into meatballs.
6
Heat the butter and rapeseed oil together in a frying pan over medium heat.
7
Fry the meatballs, turning them regularly, until evenly browned and crisp on the outside while remaining juicy inside. The audio also suggests checking for a springy texture that gives slightly when pressed to judge doneness.