Ahira's Hangar

Danish Meatballs (Frikadeller)
submitted by: Prebe

0.5 kg ground pork
2 eggs
2 tbsp flour
0.05 - 0.1 l of whole-milk
1 tsp freshly ground peper
2 tsp salt
1 tsp ground coriander
Drie thyme leaves to taste
0.05 - 0.1 l of whole-milk

Mix all ingredients thoroughly (save a bit of milk).
Let stand in fridge about an hour. Add a bit of milk, if consistency requires it. Use spoon and hand to shape little dumplings. When placed on a frying pan, they should roughly keep the shape, not turn into pancakes).

Fry in butter (flip 3 times, to make triangular shape if possible) untill brown and crisp.

serve with salad, baked potatoes and a simple sour-cream dressing with chives and mustard.

Multiply the recipe and freeze after frying for fast food later.

They make excellent sandwiches with pickles/beetroots/coleslaw.