Frikadeller - Meatballs

Frikadeller are popular Danish meatballs made primarily of ground pork with the addition of ground veal on occasion. For more than 200 years, Denmark has prepared and enjoyed these little meatballs. They are popular all year in all sections of the country. The original frikadeller is normally served with boiled potatoes and traditional Danish brown sauce on the side, and it's a hearty weekend dinner. Frikadeller can be eaten with pickled vegetables, mustard, rye bread, and a variety of other veggies.

Ingredients:
4 servings

• 500 g minced pork
• Salt & pepper
• 1 egg
• 1 Onion
• 10 g wheat flour
• 100 ml Milk
• 25 g Butter
• 300 ml strong broth
• 2 tsp cornstarch
• 1 kg potatoes
• pickled cucumbers

Instruction:

1. Boil the potatoes.
2. Stir the meat with salt.
3. Add pepper, eggs, and grated onion.
4. Add the flour. Then stir in the milk.
5. Heat the butter in a pan over good heat until golden.
6. Shape the mince into approx. 14 meatballs with a tablespoon.
7. Brown the meatballs approx. 2 minutes on each side, approx. 4 minutes in total.
8. Turn down to medium heat.
9. Turn – and fry the meatballs for approx. 4 minutes on each side, approx. 8 minutes in total, until cooked through.
10. Bring the broth to a boil.
11. Stir cornstarch into cold water.
12. Pour in the mixture while stirring and let the sauce boil for a few minutes.
13. Season with salt and pepper.