Meatballs (Frikadellen)

By Addie

These are great cold for lunch boxes, a picnic or for parties as a snack - or warm as a main course.

Ingredients

• 500 grams beef mince
• 1 onion onion (medium size, 160g each) (160 grams)
• 2 slices white bread (dried out) (60 grams)
• 1 egg egg (50 grams)
• 1 1/2 tablespoon butter (20 grams)
• 3 1/4 tablespoons fresh parsley (10 grams)
• 2 cloves fresh garlic (medium size, 3g each) (6 grams)
• 1 1/4 teaspoon mustard (French, Dijon) (6 grams)
• 3/4 teaspoons hot chili paste (4 grams)
• 3/4 teaspoons salt (4 grams)
• 1 1/4 tablespoon dried oregano (4 grams)
• 1 1/16 teaspoon paprika (4 grams)
• 1/8 teaspoon ground black pepper (0.4 grams)
• 1 1/4 tablespoon olive oil (20 mls)

Preparation

Step 1

Soak the dry white bread in water for 10 minutes. Then press it in your hands to get as much of the water out of the bread as you can.
Chop the onion into fine cubes, chop the parsley finely and mix all the ingredients together.

You can either form little meatballs out of the mixture and deep-fry them or make hamburger-style patties which you can either pan-fry or barbecue.

When pan-frying, use a mixture of olive oil and butter (50-50). Don't heat up too much as you want the patties to be cooked thorough but not burned on the outside. The photo shows how much fat you should use for frying and what it should look like - the foamy surface indicates you've got the right temperature.

Great with steamed French beans, boiled potatoes and a salad. This is the only dish I eat with ketchup