Danish frikadeller: The secret to perfectly crispy meatballs

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

The history of meatballs is unclear. Most likely, their prototypes appeared simultaneously in many countries worldwide so that no one could 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 frikadeller, 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 more extensive and flatter, resembling a meat patty, served with brown sauce.

Ingredients:

• 1 large onion,
• 1 clove of garlic,
• 500 grams of ground pork,
• half a tablespoon of plain flour,
• 1 tablespoon of rolled oats,
• 100 millilitres 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 a frikadeller and fry until they get a crispy brown crust.
5. Serve the frikadeller hot with potato salad.