Danish Meatballs (frikadeller) with Creamed Cabbage

I wanted to call this post “M – the Mean Danish Meatball Machine” but he thought that would be really embarrasing (and I don’t mind now that I managed to incorporate it into the first sentence). M really does make a mean meatball, and I happily leave the cooking of meatballs to him. And yes, I am talking about Danish meatballs – not Swedish –  there is a reason why Denmark and Sweden have been in numerous wars over hundred of years.

Creamed cabbage 

Ingredients 

Serves 2 people 

1 small white cabbage (shredded) 

300-400ml (3-4 dl) double cream 

salt and pepper to taste freshly ground nutmeg 

Bring a pot of salted water to the boil and add the cabbage. Boil for about 5 minutes; then drain. Pour the cream into a pot and bring slowly to the boil while stirring, when it has thickened slightly add the drained cabbage. Season generously with salt, pepper and nutmeg. Leave to simmer gently for another 5-10 minutes. 

Meatballs 

Ingredients 

makes about 12-15 

450 grams of minced pork 

1 small blended onion 

100ml (1 dl) of milk (or even better double cream) 

1/2 tsp salt 

1/2 tsp ground pepper 

Mix minced pork together with onion and milk and season with salt and pepper. Leave to rest for about 15 minutes. The mix should be “fluffy”, but not wet, you may have to add a bit extra milk or cream after it has rested. In a large frying pan brown some butter, shape the meatballs with one hand using a spoon, see photo below, and add to the pan. Keep the heat on low/medium and turn the meatballs when they have a nice brown colour. 

Cook for about 15-20 minutes all together.

One thought on “Danish Meatballs (frikadeller) with Creamed Cabbage

  1. […] Easter is a time to relax and enjoy that Spring is almost upon us. I’ll be in Denmark this year and I’m looking forward to spending time with my family and friends. And also to have one or two traditional Danish Easter lunches with all the trimmings. We usually have lots of fish, herring, salmon and prawns, some sort of lamb and obviously Danish meatballs. […]

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