This is just a quick recipe for Frikadeller which are Danish pork meatballs. I've given them a slight Christmas twist by adding a tiny bit of cloves. I've seen people calling out for the best frikadelle recipe but as these little buggers are so heavily steeped in tradition and "how-my-mum-used-to-make-them", I'm not even gonna try claiming that. These are just simply good frikadelles, but with the best sauce in the world (oh no, I see trouble brewing)...
500g Pork mince
1/2 Onion, very finely chopped or shredded
1.5 dl Cream (Or milk if you're on a diet)
3-4 tbsp of breadcrumbs
Pinch of powdered cloves
Pinch of cayenne
Salt and pepper (Go on, don't be shy)
Butter for frying
1 cup of beef stock
Something sweet and fruity like a jam. I used a raspberry balsamic vinaigrette I had. About a teaspoon
1 dl of cream
Mix all the ingredients together in a bowl. Stir it well (use your hands if you like) until it starts sticking together like one big ball. Add a little more breadcrumbs if it's too loose. You'll have to be able to form small balls. On the other hand, don't add too much breadcrumbs as they might get dry.
The easiest way to shape the balls is to use wet hands. If you don't like getting your hands dirty, you can use two spoons. Melt the butter over medium heat and wait for it to finish bubbling. Fry the meatballs on both sides until done. How long is that? Well, depends on how big you're making the balls and hot hot your frying pan is. I Start turning them over when I can see the mince turning greyish a bit over half way up.
Remove the meat balls and set aside somewhere warm. Add the beef stock to the pan to deglaze it. This basically means using all the meat bits and flavours from the frying to make this wonderful sauce. Let it reduce and thicken. Add the jam or whatever fruity stuff you're using.
Add the cream and turn off heat. The residual heat will be enough to cook the sauce through.
Serve and enjoy your holidays.