Danish · Denmark
Danish Frikadeller with Creamy Potato Salad
A variation of Danish meatballs with a creamy potato salad side.
50 minutes4 servings
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Ingredients
Method
- Combine ground beef and pork with breadcrumbs, grated onion, egg, milk, salt, and pepper in a bowl.
- Shape the mixture into meatballs and cook in oil until golden brown.
- Boil potatoes, mash them, and mix with butter, cream of mushroom soup, chopped onion, parsley, and carrots.
- Serve the meatballs with the creamy potato salad and a side of fresh vegetables.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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