Meatballs (Frikadellen)
These are great cold for lunchboxes, a picnic or for parties as a snack - or warm as a main course.
Ingredients (serves four)
- 500g minced meat (best 250g pork & 250g beef). Pay a bit more and get good quality mince - it tastes a lot better and you can really tell the difference.
- one onion
- one egg
- 2 slices of dry white bread
- half a clove of garlic
- one teaspoon salt
- half a teaspoon pepper
- one teaspoon paprika
- half a teaspoon Sambal Oelek (Hot Chilli Paste)
- one teaspoon Dijon mustard
- one bunch of fresh parsley
- one teaspoon oregano
- a splash of worcester sauce
Preparation
Soak the dry white bread in water for 10 minutes. Then press it in your hands to get as much of the water out of the bread as you can.
Chop the onion into fine cubes, chop the parsley finely and mix all the ingredients together.
You can either form little meatballs out of the mixture and deep-fry them or make hamburger-style patties which you can either pan-fry or barbecue.
| Preparing the meatballs | |
 | Here are our ingredients (with the onion hiding behind the hot chilli) |
 | Soak your two slices of white bread in water (you can use stale old bread for this) |
 | Chop up the parsley |
 | To finely cut the onion, cut slices about 3 mm wide into the onion from the top. Don't cut all the way to the bottom but leave about half a centimetre as shown in the photo. |
 | Then turn the onion by 90 degrees and cut another set of slices into the onion, again stopping half a centimetre short of the base. |
 | Now flip the onion on its side and cut off 3 mm slices which will turn into nice cubes. |
 | Use the base that doesn't have the vertical cuts for something else. |
 | Now squeeze the bread to get as much water out of it as you can. |
 | Add all the ingredients to a bowl ... |
 | ... and mix them up until ... |
 | ... all the ingredients are evenly distributed. Then form patties from the mixture. The size and shape is up to you. You can either form little balls and deep-fry them or form patties and pan-fry them as shown in the next picture. |
 | When pan-frying, use a mixture of olive oil and butter (50-50). Don't heat up too much as you want the patties to be cooked thorough but not burned on the outside. The photo on the left shows how much fat you should use for frying and what it should look like - the foamy surface indicates you've got the right temperature. |
 | Just a side salad will do nicely... |
 | The pan-fried version |
Best with ...
... green beans, boiled potatoes and salad! (And this is the only dish I eat with tomato ketchup ...)