Christmas meatballs – a recipe for juicy and flavourful Danish meatballs, frikadeller, with Christmas spices. These festive meatballs have a lovely spiced flavour from allspice, cloves and cardamom in the mixture. The mixture is stirred together and chilled for at least 1 hour, but it can easily stand for a couple of hours to absorb the flavour of the spices. Then it is shaped into meatballs and fried in plenty of butter. Serve the Christmas meatballs at a Danish Christmas lunch, eg. with homemade red cabbage and remoulade.
You can also make the meatballs in an air fryer. You save quite a bit of fat that way, and I think they turn out juicy and delicious.
The meatballs freeze really well, so you can take out a few at a time as you need them. Also try my classic Danish meatballs. Enjoy!
Christmas meatballs
Ingredients
Instructions
Stir the mince with the salt and let it stand for 10 minutes. Add the rest of the ingredients and stir until the mixture holds together. Chill for 1 hour, or preferably a couple of hours.
Heat a frying pan with plenty of butter. Shape the mixture into about 20 meatballs and fry them for about 5-6 minutes on each side, or until golden. Serve. Enjoy!
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