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 bread, with 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!
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!
