DANISH MEATBALLS (FRIKADELLER) WITH TOMATO & HERB SALAD

Frikadeller are enjoyed across Europe, where they are eaten both hot for dinner and cold on picnics. Here they’re served with a light and colourful tomato salad. We also added a ball of fresh mozzarella, for extra texture and deliciousness. Meatballs: 500g each: beef and pork mince 1 large onion, grated 2 cloves garlic, crushed 1 tablespoon finely chopped fresh sage leaves ½ cup fresh breadcrumbs 2 tablespoons flour ¼ teaspoon freshly grated nutmeg 2 eggs, lightly beaten ¼ cup full-cream milk ¼ cup soda or chilled water Butter and oil for frying Salad: 500g mixed tomatoes, some halved and sliced Handful of mixed herbs, basil, thyme, parsley 1 small red onion, finely sliced Dressing: 2 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon brown sugar Meatballs: In a large bowl, combine beef and pork minces with onion and garlic. Add sage, breadcrumbs, flour, nutmeg and eggs. Mix together using your hands.

Combine milk and water. Gradually add to the mince mixture; you may not need it all – the consistency should be soft and sticky. Season to taste.

Melt several tablespoons of butter and a little oil in a large, non-stick, heavybased frying pan set over a medium heat.

Add tablespoon amounts of meatball mixture to the pan and fry 3-4 minutes. Turn balls over and press down slightly to f latten then cook a further 2-3 minutes until golden. Add more butter and oil between batches. Serve warm or at room temperature with the tomato salad.

Salad: Place ingredients on a platter and drizzle with combined dressing ingredients. Season to taste. Serves 6-8 >