Frikadeller med feta oliven og soltørrede tomater - Opskrift på de bedste frikadeller
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Meatballs with feta, olives and sun-dried tomatoes

Meatballs with feta, olives and sun-dried tomatoes – classic Danish frikadeller with a twist. These meatballs with feta, olives, sun-dried tomatoes and loads of garlic taste so good. I think most Danish families have their very own classic meatball recipe. In my family, my grandmother and mother mastered the meatball recipe. Meatballs can be served in so many ways, e.g., on homemade rye breadwith potato salad, in packed lunches, at picnics, in buffets or just as a quick snack. This recipe makes 20 large meatballs, but you can make them smaller and serve them in homemade pita breads with some dressing and vegetables. Or try them with this Greek salad. Make a double portion of meatballs, so you can freeze one half. Enjoy!

Frikadeller med feta, oliven og soltørrede tomater

Tilbehør for 4 persons
Preperation 1 t. / Cooking 30 min. / Total 2 t.
Ingredients

Meatballs with feta, olives and sun-dried tomatoes (makes 20)

800 g minced beef and pork or just pork

150 ml oatmeal

2 tbsp. flour

2 eggs

100 ml cream

2 cloves of garlic, minced

2 onions, finely grated

65 g sun-dried tomatoes, finely chopped

65 g feta, roughly chopped

65 g olives, roughly chopped

1/2 tsp. nutmeg

1 tsp. salt

Fresh grated pepper

Extras

100 g butter

Fresh parsley

Approach

Meatballs with feta, olives and sun-dried tomatoes

Put all the ingredients in a bowl (a mixer bowl or a regular bowl). Stir in the mince and season to taste. Don’t stir too much, as it will become too thin, just stir together until it’s combined. Let the mince rest in the fridge for 1 hour so it can settle and soak up the flavors from the other ingredients.

Heat a pan with all the butter. Let the butter “sizzle”. Shape the mince into meatballs. Fry about 10 meatballs at a time for about 10 minutes on a medium heat. Serve immediately. Enjoy!

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