Frikadeller (Danish Meatballs)

When we went to Africa, it was the first time we have heard of Frikadelles (or meatballs). We were so happy to have been acquainted with such a dish that I truly begged (ok - asked nicely) to get the South African recipe for the delicious meatballs we had. It was simply amazing that we couldn't forget how wonderful these meatballs tasted. We have made it at home many many times and never tire of it.

However, I did find a recipe that is closer to the European Frikadellers (as they call it) or Danish Style meatballs. It definitely does not have the coconut curry or Asian flair added (which is what I have done in the South African Frikadelles). They look a little different too. They look more like oval shaped patties rather than the regular circular or rounded meatballs. Traditionally, they are made of ground pork or beef and sometimes veal too but for this version I tried ground Chicken instead so that it has a lesser fat content. Adding fresh dill and lemon juice truly make it top-notch and the sour cream gravy make it over the top delicious! Therefore, make these and enjoy your dinner!

Ingredients

For the Meatballs

1 lb ground Chicken
1 small Onion, minced or finely chopped
2 slices of crustless Bread, torn into pieces
Zest  and juice of 1 lemon (juice, separated by half)
1 teaspoon dried Dill Weed or 3 Tablespoons, fresh Dill
1 Egg, lightly beaten
1 teaspoon each, Salt and Ground Black Pepper

For Frying

2 Tablespoons Butter
2 Tablespoons, Olive Oil
1 cup White Wine
1/2 cup Chicken Stock or water
1/2 cup Sour Cream

Procedure

Mix all the ingredients for the meatballs and shape them into Oval patties by using two spoons to form them. To do this, fill one spoon with the meat mixture (just enough for a spoonful). Press another spoon on top of the spoon with the meat mixture to form an oval shape patty. Set aside.
Alternatively, you can shape them into regular meatballs.

Melt the butter with the oil in a large skillet. Cook the patties until golden brown on  both sides roughly 3-4 minutes per side. You may have to do this in batches. Don't worry about the browned bits when you fry the patties. Set aside.

Once the frying is all done. Deglaze the pan with wine. Add the lemon juice and the stock and bring to a boil. Return the fried patties to the pan and season the mixture with salt and pepper, if necessary. Adjust it to your taste. Simmer for about 2-3 minutes or until the patties are heated through. Once the patties are hot enough, stir in the sour cream. Just cook until the cream is heated through and the sauce has thickened a little.

Serve immediately and have them with freshly cooked rice or as the photo shows - Quinoa.

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