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1 Meatballs - Danish (Frikadeller)

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Meatballs - Danish (Frikadeller)

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Ingredients

4 portion(s)

Meatballs

  • 1 brown onion - halved
  • 500 g pork mince, Or Turkey Mince
  • 50 g bread crumbs
  • 1 egg yolk
  • salt & pepper
  • Oil of choice for browning the meatballs
  • Flat leaf Parsley, fresh, for serving

Sauce

  • 1 brown onion - halved
  • 50 g Butter
  • 40 g plain flour
  • 600 g chicken stock liquid
  • 3 teaspoons Dijon mustard
  • 1/2 teaspoon ground tumeric
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Recipe's preparation

    Meatballs

  1. Chop onion, 3 sec, speed 7.  Scrape down and repeat as necessary for a fine chop.

  2. Add all other meatball ingredients, EXCEPT oil, and mix, 15 secs, Counter-clockwise operation, Speed 3.  Set aside in a bowl and rinse your TM mixing bowl.  (SHAPE AND BROWN YOUR MEATBALLS while your sauce is cooking in the TM...  Make them walnut sized)

    3. Sauce

  3. Chop onion, 3 sec, speed 5.  Scrape down and repeat.  Weigh in your butter and cook 5 min, 120 (or Varoma for TM31), speed 1.

  4. Weigh in Plain Flour and cook 2 min, 100, speed 1.  Add in liquid stock (or stock concentrate and water to equivalent) and mix 10 seconds, speed 5. Then, cook 7 mins, 100 degrees, speed 2. (MEANWHILE...  shape your meatballs and brown them in a saucepan - I use a heavy based pan and do it in batches )

  5. Add mustard, tumeric and salt and pepper (to taste) and mix 5 sec, speed 4.

  6. Drain any excess oil from the heavy based sauce pan and wipe clean with kitchen towel or wash quickly.  Then, add in all the browned meatballs and pour sauce from the TM bowl into the saucepan, covering the meatballs.  Cook, on a low flame, for 45 mins.

  7. While that's cooking, I make the 'No Fail Mashed Potato' from the recipie community and also steam some green beans in the varoma.  Serve together with a some fresh parsley sprinkled on top.

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11

Tip

This dish can be baked in a moderate oven (180) for 1.5 - 2 hours.  You could also cook the meatballs in the varoma like many other popular meatball dishes. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • A couple of things:...

    Submitted by kemmec on 25. November 2018 - 10:44.

    A couple of things:
    In Denmark:
    1) most people will turn up their nose at the meatballs if you add anything "new" to the mix.
    2) If you do not cook them in lots of butter (not oil!!) then you will not get the authentic taste.
    3) If you can see the onions in the meatballs, then you have failed miserably.
    4) They can ONLY be made with pork mince

    Traditional foods should not be butchered, unless you want to call it "Variation on ..."

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  • Made this last night. I added garlic, carrot,...

    Submitted by OrangeApril on 15. March 2017 - 07:50.

    Made this last night. I added garlic, carrot, spinach and celery to the meat balls. Made the sauce and then baked them in the oven with sauce. It was the best European meatball recipe I have tried. Thanks

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  • Really nice, they even taste better the day after....

    Submitted by Lovely food on 19. January 2017 - 22:17.

    Really nice, they even taste better the day after.

    I grilled the meatballs instead of frying them and cooked them in the oven. we really enjoyed them! Thank you!

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