Something simple from Denmark, simple bit delicious. Basically this is pork and onion meatballs. 

1 point each using 5% pork mince.

Er du klar til at give dine frikadeller en makeover? Prøv at tilføje revet citronskal til farsen! 🍋✨ Citronskallen tilføjer en subtil friskhed og kompleksitet, der vil overraske og glæde dine gæster. Det er en enkel, men effektiv måde at tilføre et unikt twist til denne klassiske danske ret. 😋

Hvorfor citronskal?

Friskhed 🍋

Kompleks smag 🍽️

Perfekte til enhver lejlighed 🎉

Ingredients for 4 portions (about 12-15 frikadeller):

500g minced pork, or a mix of pork and lamb

2 tablespoons wheat flour

2 tablespoons fine rolled oats

1 dl skimmed or low-fat milk

2 eggs

1 onion

1 clove of garlic

1 teaspoon dried thyme

0,5 teaspoons ground cumin

2 teaspoons salt

black pepper, freshly ground

optional spice: black olives, capers, feta cheese, or even more garlic

olive oil, for frying

Preparation:

Finely chop the onion. Press and finely chop garlic. Chop the optional stuff finely as well.

Take all of the ingredients - all of them - and put them in a bowl. Mix with a hand mixer, or if you're poor like me, just use ur hand.

Let the frikadelle mixture rest in the fridge for at least 30 minutes.

Heat olive oil in a pan and form your frikadeller using a tablespoon and the palm of your hand. Fry your frikadeller on middle heat, about 5 minutes on each side, until they are cooked through.