Added 1/4 tsp. salt and 1/4 tsp. pepper.
I let it mix for a few minutes. Unlike most recipes with ground meat, you do want to let this mix for awhile. When I used to mix it my hand, I would beat it for upwards of a half hour. (and when I was younger and making it with my mother, I could never understand how she could do it for so long, come to think of it, I still can't. I prefer my Kitchenaid.) Test for seasoning at this point by frying a little of the meat mixture and tasting it as soon as it is done. Add a little more salt and pepper at this point if you like. (I did, added a touch more pepper, as I thought it could use it.)
Dip the bowl of a soup spoon in the hot oil mixture and use it to form the meatballs, just like this.
While they're frying, you can make the Parsley Sauce you serve with the Frikadeller and potatoes.
Chop up some fresh parsley...
Serve it with some freshly boiled red potatoes or fingerling potato's and some Rødkål
|I had to taste.|
Butter and Olive oil for frying.
I'll be doing cooking classes starting in June 2016 at a local organic food store. And this is the first recipe I will be sharing.