Frikadeller (Danish Pork Meatballs)
By KitchenAid
Images
Serves
Makes 5 to 6 servings
Ingredients
- Meatballs:
- 2 pounds pork shoulder, cut into 2" pieces
- ½ cup whole milk
- ½ cup oats
- ½ cups panko or breadcrumbs
- 2 large eggs
- ½ cup finely chopped onion
- 1½ teaspoons sea salt
- Fresh ground black pepper
- 1 tablespoon olive oil, divided
- 1 tablespoon butter, divided
- Red Wine Gravy:
- 2 tablespoons olive oil
- ½ onion, small diced
- 4 tablespoons all-purpose flour
- 1 tablespoons tomato paste
- ¾ cup red wine
- 2 cups beef stock
- ½ teaspoon Worcestershire sauce
- 1 tablespoon heavy cream
- 2 teaspoons red currant jelly
- Sea salt and fresh ground pepper
- Boiled potatoes
Procedure
Place pork on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork. Remove food grinder and attach flat beater and mixer bowl to mixer. Add milk, oats, panko, eggs, onion, salt and pepper. Turn to Stir speed and mix until combined, about 30 seconds. Cover and chill 45 minutes.
For each meatball, scoop 2 tablespoons pork mixture and roll into a ball with damp hands. Place on parchment lined baking sheet and flatten slightly.
Heat ½ of olive oil and ½ of butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding remaining olive oil and butter as needed. Keep warm.
Heat two tablespoons olive oil in the same pan used for meatballs. Add onion and cook until softened, about five minutes. Add flour and whisk 1 to 2 minutes on medium low heat. Whisk in tomato paste, red wine, beef stock and Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in heavy cream and red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.
Frikadeller (Danish Pork Meatballs)
By KitchenAid
Serves
Makes 5 to 6 servings
Ingredients
- Meatballs:
- 2 pounds pork shoulder, cut into 2" pieces
- ½ cup whole milk
- ½ cup oats
- ½ cups panko or breadcrumbs
- 2 large eggs
- ½ cup finely chopped onion
- 1½ teaspoons sea salt
- Fresh ground black pepper
- 1 tablespoon olive oil, divided
- 1 tablespoon butter, divided
- Red Wine Gravy:
- 2 tablespoons olive oil
- ½ onion, small diced
- 4 tablespoons all-purpose flour
- 1 tablespoons tomato paste
- ¾ cup red wine
- 2 cups beef stock
- ½ teaspoon Worcestershire sauce
- 1 tablespoon heavy cream
- 2 teaspoons red currant jelly
- Sea salt and fresh ground pepper
- Boiled potatoes
Procedure
Place pork on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork. Remove food grinder and attach flat beater and mixer bowl to mixer. Add milk, oats, panko, eggs, onion, salt and pepper. Turn to Stir speed and mix until combined, about 30 seconds. Cover and chill 45 minutes.
For each meatball, scoop 2 tablespoons pork mixture and roll into a ball with damp hands. Place on parchment lined baking sheet and flatten slightly.
Heat ½ of olive oil and ½ of butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding remaining olive oil and butter as needed. Keep warm.
Heat two tablespoons olive oil in the same pan used for meatballs. Add onion and cook until softened, about five minutes. Add flour and whisk 1 to 2 minutes on medium low heat. Whisk in tomato paste, red wine, beef stock and Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in heavy cream and red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.