Name: Classic Danish Frikadeller with Rye Bread and Celeriac Remoulade
Total time: 45 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 500g ground beef; 250g ground pork; 1 egg; 1 cup breadcrumbs; 1/2 cup milk; 1 onion, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 1 loaf rye bread; 1 large celeriac, grated; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper

A traditional Danish dish featuring meatballs served with rye bread and a creamy celeriac remoulade.

Method

In a large bowl, combine ground beef, pork, egg, breadcrumbs, milk, onion, salt, and pepper. Mix well until all ingredients are incorporated.
Form the mixture into small meatballs, about 2 inches in diameter.
Heat a skillet over medium heat and add a bit of oil. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes.
While the meatballs are cooking, prepare the rye bread. Slice the bread and toast it in a toaster or oven until golden brown.
For the celeriac remoulade, in a bowl, combine grated celeriac, mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper. Mix well to combine.
Serve the meatballs with the toasted rye bread and a side of celeriac remoulade.
Check that the ground meat reaches 71°C (160°F) throughout before serving.