Frikadeller are the traditional Danish meatballs, a simple dish, but rich in intense and surprising flavors. Prepared with ground pork, seasoned with nutmeg and cinnamon and cooked in a tasty sauce made from Danish lager, these meatballs are a dish that conquers at first taste. Served with boiled potatoes and a dash of extra virgin olive oil from Tuscany, the Frikadeller are a perfect comfort food for every occasion, bringing a little bit of Denmark directly to your table.

Ingredients:(per 38 frikadeller)

• 500gr of minced pork (recommended serving size)
• 2 tablespoons CINNAMON seasoning with extra virgin olive oil
• 80 gr breadcrumbs
• 60 gr  lemons italic,
• 150 gr golden onions
• 1 tablespoon of Extra virgin olive oil TUSCAN I.G.P.
• 200 ml Danish beer
• 2 eggs
• 1/2 tablespoon of grated nutmeg
• black pepper
• salt

Per le patate:

• 400 gr potatoes with the peel
• 1 spring of parsley
• 1 tablespoon Extra virgin olive oil TUSCAN I.G.P.
• 1 garlic clove
• black pepper
• salt

Preparation:

1. Prepare the onion:
   Start by finely chopping the onion and letting it dry in a non-stick pan with extra virgin olive oil, then cook on a very low heat for about 15 minutes, adding a little vegetable broth to prevent it from burning. Once it has wilted, turn off the heat and put the onion in a bowl to cool.

2. The meatball dough:
   In a large bowl, put the minced pork and add the eggs, cinnamon spice oil (made from extra virgin olive oil), grated nutmeg, salt and pepper. Mix well all the ingredients working the mixture with the manias little by little add the breadcrumbs and continue to knead. Once the mixture is homogeneous, add the dried onion and mix again to evenly distribute the ingredients. Let it rest for 10 minutes.

3. Form the meatballs:
   After resting, shape balls of dough, each weighing about 20-25 g. Roll them between the palms of your hands to obtain a round shape. You should get about 38 meatballs. Then, pass them through the flour, making sure it is well distributed over the whole surface.

4. Cook the meatballs:
   Heat the butter in a large frying pan and cook the meatballs over high heat for about 2 minutes, turning them occasionally to brown evenly. When they are golden, pour the room temperature beer and lemon juice. Continue cooking on a low heat for 3-4 minutes, until the sauce has thickened.

5. The potato side dish:
   Meanwhile, wash the potatoes under running water and cook them with the peel in salted water for about 30 minutes. Once cooked, peel, slice and season with chopped parsley, a drizzle of extra virgin olive oil from the Tuscan region, salt and pepper.

6. Serve:
   Serve the hot Frikadeller with the potatoes. Complete the dish with a sprinkling of parsley and a drizzle of extra virgin olive oil.

Storage

Store in the refrigerator for 2-3 days in an airtight container. If you wish, you can also freeze them raw, as long as you have used fresh ingredients. These Danish meatballs are a real treat, perfect for a family lunch or an informal dinner with friends. Their unique flavor, enriched by beer and cinnamon, will conquer all palates!