frikin' what?!

Whenever Scandanavia comes up in conversation (and, you know, I work it in there whenever possible) everyone is all about meatballs. Swedish meatballs, Danish meatballs, meatballs, meatballs, meatballs!

I never really thought we 'did' meatballs in Denmark, until one day I was trying to think of how I could explain to the Boy what frikadeller are - yep, MEATBALLS!!
(I was shocked, let me tell you!)

Frikadeller have since become a firm favourite in our dinner rotation - and they help out with the lunching too! =)

There are zillions of recipes out there, both in Enlish and Danish, and using a variety of meats and seasonings.


My favourite is a pork recipe from Frøken Jensens Kogebog (Ms. Jensens Cookbook), which I picked up in a handy pocket size whilst on holidays in Denmark last year =)

So, here's everything you need (including the Frøken!):



Oh, the recipe uses 400g of pork, but I like to double it to make sure we have leftovers =)

First mix 400g of mince pork and 1.5 teaspoons of salt really well together, then add:

2 tablespoons plain flour

1 egg (remember, I doubled my recipe - that's why I've got two yolks in there)

about 1 tablespoon of finely chopped onion

pepper
Don't be afraid to season it really well with the salt and pepper - I tend to think mine could have had a teeny bit more seasoning.

Now is the bit that kind of freaks me out every time, add 150mL of milk then mix it through really really well, until it looks like the one on the right there. The best way is to get your hands right in there (well, one at least) - but careful - if you just got the milk from the fridge that baby is going to be COLD!



Once its all mixed in, cover with cling film and pop it in the fridge to rest for a halfhour (if it happens to be a Wednesday evening you can time it perfectly to be ready and resting while you watch the Cook and the Chef!)

Ready to sizzle!
Heat up your pan, I use a little a bit of butter and a touch of oil (so the butter doesn't burn).
The mix will be pretty loose, on account of the milk, so I scoop the mixture and make a kind of egg shape on the spoon then drop it straight onto the pan, rather than trying to roll it with my hands.


(If you find it's way too loose and not holding any shape then you might need to add a teensy bit of flour, but you don't want to add too much or your frikadeller will be dry =s)

Now fry them until they're golden and crunchy on both sides.
Usually we have them with vege, boiled potatoes and brun sovs (gravy) but since it's warming up we went for potato salad instead =)



These babies are DELISH!
And, you know, on account of all that milk they are really moist and juicy inside - I think this is why they freeze and defrost so well =)
In fact, I'd nearly go so far as to say they're even better after freezing, and definitely the next day.

And, as I said before, the freezer friendliness of these make the left overs perfect for lunch



I freeze them in lunch portions (about 2 or 3) in snap lock bags.
By lunch time they're defrosted and are good cold or can be warmed in the microwave without losing any of their deliciousness. =)
Add a salad and some cous cous (I pack mine dry and make it at work) and you've got yourself the perfect, quick, easy lunch =)

Mmmmmm - let me know if you try them out =)

xo

ps. oh! and check out Trine for a real Dane cooking up a frikadeller storm - how good do they look?!