Our experience with our Danish exchange student is coming to an end, it went by too quickly, but overall it’s been a wonderful experience. When she first arrived at our home I was more than ready to explore Danish food. She is not a fan! What?!? But I had plans! I wasn’t ready to give up.
I went through the various recipes I had pinned with her and chose to try Frikadeller which are Danish meatballs. These can been eaten stand alone or as part of the Smørrebrød, which are open faced sandwiches. This past weekend we had a large family get together and because of all the different dietary needs I thought it would be perfect to do a meal of Smørrebrød. I originally made the meatballs at the beginning of her stay with us. It was part of a light supper with BLTs and both “sandwiches” used romaine lettuce as the bread.
I found a recipe for Frikadeller on Dieplicious.com that our exchange student said was authentic. These are very easy to put together though it is very different from most meatballs I’ve made. It’s a very wet mixture.
Use a large mixing bowl and a wooden spoon to blend everything together. Start with a pound/500 grams of ground pork and 1 1/2 teaspoons of coarse sea salt. The reason you need a large mixing bowl is the pork is very slippery and trying to get the salt well blended is tricky. Because you are going to add milk the better blended the salt the better the milk will incorporate.
Next add 3/4 cup/150 grams of onion, finely chopped. Mix well. Add the rest of the ingredients, which are 3/4 cup/85 grams of oats, 2 tablespoons of flour, 1 egg, not quite 3/4 cup/150 ml of milk.
Season with fresh oregano and ground pepper. This is a very sticky mixture but hand shape the meatballs in an egg shape. To fry you can use oil or butter but because I had cooked up streaky bacon I chose to fry the meatballs in bacon fat.
To serve I mixed up plain yoghurt with fresh oregano, sea salt, pepper, and lemon juice. Spread that on the lettuce, top with the meatballs and pickles.
At dinner I was proud of myself for giving her a taste of home, then she mentioned each host family had chosen to do a version of Frikadeller for her. So much for pride! She did love my version and all of us really enjoyed this dish. I think we will continue to make this.