This is Mr Misk’s speciality. He excels at making these, and I continue to reinforce this point so that making frikadelle (frikg-ah-del-lah)remains his signature dish rather than mine. It’s not terribly time consuming or difficult but it is, or rather can be, messy. Fluids flinging across the worktop in gooey globs, puffs of flour adhering to cupboard doors and making the floor slick as ball bearings on steel. I tend to stay well out of the kitchen when Mr Misk cooks so that he can’t hear my exasperated huffs and snorts as my place of work turns into a food-fight-battlefield re-enactment. He always cleans up nicely after himself; everything sparkles and everything is put back in its place when he finishes. And best of all, he cooks frikadelle like a champ. These are good. Really.
A note: fry one frikadelle as a test so that you’re sure the seasonings are right. Add more salt or pepper if needed.
Frikadelle – Danish Meatballs
1 medium onion, finely diced
5 large eggs, beaten
500g minced beef
500g minced pork
1 cup plain flour
1 teaspoon fine salt
1 teaspoon white pepper
250-270ml soda water
splash of milk
butter or margarine for frying
Finely chop/dice one medium onion. This is a perfect opportunity to cry, if the mood calls you. Just blame those crocodile tears on the onions. When you’re finished crying, beat the five eggs in a small bowl, and set aside.
Break the beef and pork into manageable chunks, and add to the bowl of a stand mixer (or a large bowl with your hand mixer plugged in and ready to go. This isn’t one to attempt by hand with a spoon). Now add the chopped onion and the beaten eggs to the meat, and start mixing at slow speed so you don’t cover yourself in meaty bits and beaten egg.
Gradually add the flour, then the salt and white pepper. Mix well. Add half of the soda water, stand back and mix well on slow speed. Slowly add more soda water until the mixture looks fluffy and light and, at the risk of sounding like Nigella, voluminously voluptuous. Add a dash of milk, just a bit – like maybe 1/4 cup at most. Double-check your mixture to be sure it’s all mixed and the ingredients are thoroughly incorporated.
Melt butter or margarine in a large frying pan. Now shape loosely formed balls of meat using two spoons, cupping, rocking and transferring the mixture between the two spoons.
When you like the looks of its shape (sort of floppish-roundish-oval), put the ball into the frying pan and cook until browned and completely cooked through. Enjoy!