Danish meatballs recipe (frikadeller)

Place the stock and wine in a saucepan over medium heat and simmer for 15 minutes, or until reduced to about 125ml (½ cup).

Place the mince in a large bowl. Add the salt and combine well. Add the onion, flour and breadcrumbs, and season with black pepper. Using clean hands, combine very well, then add the eggs. Add the reduced chicken stock mixture, then gradually add the milk and knead until well combined. Cover and refrigerate for at least 1 hour.

To cook, heat 1 tbsp of oil and plenty of butter in a large frying pan over medium heat. When foamy, use a dessertspoon to shape mixture into quenelles. Cook, spooning over butter, for 6–8 minutes, or until golden on all sides and cooked through.

Serve with pickled cucumber salad.

SBS cook’s notes