Frikadeller - Danish Meatballs

Name: Frikadeller - Danish Meatballs
Yield: 3
Ingredients: 1 tablespoon Wheat flour; 1 tablespoon Oats; 0.5 cups Milk; 2 tablespoons Butter; 1 Egg; 1 Onion; 1 clove Garlic; 1 tablespoon Salt; 1 teaspoon Black pepper; 500 g Ground Pork

Fácil

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein22 %33 g
Carbs8 %12 g
Fat70 %46 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	600 kcal	202 kcal
Protein	33 g	11.1 g
Carbs	12 g	4 g
Fat	46 g	15.5 g

One serving is about 297 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Denmark

Ingredients

1 tablespoon Wheat flour
1 tablespoon Oats
120 ml MilkOriginal: 0.5 cups
2 tablespoons Butter
1 Egg
1 Onion (large)
1 clove Garlic
1 tablespoon Salt
1 teaspoon Black pepper
500 g Ground Pork

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Finely chop onion and garlic.
Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.
Heat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.
Fry until they develop a nice browned crust on both sides and are cooked all the way through.
Serve hot with a classic potato salad on the side.