Macaroni Casserole
60 min · 1506 kcal · Nordic
Frikadeller
Danish pan-fried pork meatballs, shaped with a spoon and fried golden in butter. The mince is beaten with grated onion, egg, flour and milk until it turns sticky, which gives the frikadeller their light, tender bite.
Instructions
- Grate 0.5 small onion on the fine side of a box grater straight into a mixing bowl, catching all the juice. Add the 150 g of minced pork and veal, 0.5 tsp of salt, 0.25 tsp of black pepper and 1 pinch of ground allspice.
- Beat in 1 beaten small egg and 1.5 tbsp of plain flour with a wooden spoon, then work in 30 ml of cold milk a splash at a time. Keep beating the fars for 3-4 minutes until it is smooth, glossy and sticky enough to cling to the spoon, this is what makes the frikadeller light rather than crumbly.
- Cover the bowl and rest the mixture in the fridge for 30 minutes so it firms up and the flour swells. It should hold a soft shape on the spoon when you come back to it.
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811kcal
42gprotein
29gcarbs
58gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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