Frikadeller (Danish Pork Meatballs)
One portion, 30 minutes, and only 10 minutes of chopping.
Per portion
Calories from protein 20%, carbs 26%, fat 54%. Estimated from the ingredients.
Roughly £2.10 a portion.
Method
- 1
Simmer the red cabbage with the vinegar, sugar and 2 tbsp water in a covered pan for 15 minutes, stirring now and then, until soft and glossy.
- 2
Meanwhile, boil the new potatoes whole for 15 minutes until a knife slides in easily, then drain and toss with half the butter.
- 3
Mix the pork mince with ¼ tsp salt, the allspice, plenty of black pepper, 1 tbsp of the flour and the egg yolk, and shape into oval patties.
- 4
Fry in the rest of the butter over medium heat for 4–5 minutes each side until browned and cooked through with no pink in the middle, then lift onto a plate.
- 5
Stir the remaining flour into the pan juices for 30 seconds, then whisk in the stock and bubble for 2 minutes into a smooth gravy.
- 6
Season to taste with salt and black pepper, then serve the meatballs with the potatoes, gravy and red cabbage, with the parsley scattered over the potatoes.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/frikadeller-danish-pork-meatballs/
