Frikadeller (Danish Pork Meatballs)

KITCHENAID
22Ingredients
65Minutes
540Calories

Description

Ingredients

US|METRIC
  • 2 pounds pork shoulder (cut into 2-inch pieces)
  • 1/2 cup whole milk
  • 1/2 cup oats
  • 1/2 cup panko (or breadcrumbs)
  • 2 large eggs
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons sea salt
  • fresh ground black pepper
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon butter (divided)
  • 2 tablespoons olive oil
  • 1/2 onion (small diced)
  • 4 tablespoons all purpose flour
  • 1 tablespoon tomato paste
  • 3/4 cup red wine
  • 2 cups beef stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon heavy cream
  • 2 teaspoons red currant jelly
  • sea salt
  • fresh ground pepper
  • boiled potatoes
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    Directions

    1. Place pork on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®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 1/2 cup milk, 1/2 cup oats, 1/2 cup panko, 2 eggs, 1/2 cup finely chopped onion, 1 1/2 tsp salt and pepper. Turn to Stir speed and mix until combined, about 30 seconds. Cover and chill 45 minutes.
    2. 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.
    3. Heat 1/2 Tbs olive oil and 1/2 Tbs 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 1/2 Tbs olive oil and 1/2 Tbs butter as needed. Keep warm.
    4. Heat 2 Tbs olive oil in the same pan used for meatballs. Add 1/2 small diced onion and cook until softened, about five minutes. Add 4 Tbs flour and whisk 1 to 2 minutes on medium low heat. Whisk in 1 Tbs tomato paste, 3/4 cup red wine, 2 cups beef stock and 1/2 tsp Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in 1 Tbs heavy cream and 2 tsp red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.
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    NutritionView More

    540Calories
    Sodium49% DV1170mg
    Fat40% DV26g
    Protein82% DV42g
    Carbs9% DV28g
    Fiber12% DV3g
    Calories540Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol200mg67%
    Sodium1170mg49%
    Potassium1070mg31%
    Protein42g82%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A6%
    Vitamin C10%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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