Frikadeller – Danish Meatballs with Remoulade Mayonnaise
Serves four people
If made from veal, the meatballs will be light and very delicate. Stir the minced meat with salt, and adjust the consistency with milk.
Do like this:
Grind meat and suet through a meat grinder, and mix in spices and salt. Mix flour and eggs, and stir until the dough sticks to the side of the bowl. Mix in onion and milk and distribute it gently. Adjust with milk until you have a fairly wet mixture. Form small cakes (use a spoon to get the right size, not larger than a golf ball).
Fry them with a good lump of butter, use medium temperature in a frying pan. Make sure the balls are cooked through, and got nice and light brown.
Serve the meatballs with boiled potatoes, dill cabbage and a remoulade.