Danish · Denmark
Danish Lamb and Beef Frikadeller with Tzatziki
A variation of traditional Danish meatballs with a Greek twist from the tzatziki sauce.
40 minutes4 servings
Ingredients
Method
- In a bowl, mix lamb, beef, onion, garlic, egg, breadcrumbs, salt, and pepper.
- Shape into 20 meatballs.
- Heat oil in a pan and cook meatballs until golden and cooked, about 10 minutes.
- Combine yogurt, cucumber, garlic, olive oil, and dill for the tzatziki.
- Serve with rye bread and tzatziki.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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