Juicy Danish chicken meatballs (frikadeller) with creamy whipped feta and oven-roasted sweetheart cabbage.
Chicken meatballs with whipped feta and roasted sweetheart cabbage (pointed or hispi cabbage) is an easy, full-flavoured dish that lets a few good ingredients take centre stage. The chicken meatballs are fried in butter until golden, giving them a proper crust and plenty of flavour, while the cabbage roasts in the oven until tender and lightly caramelised with nothing more than olive oil, salt and freshly ground pepper.
Alongside, there is a silky whipped feta made with Greek yogurt, feta, garlic and fresh lemon juice. It brings freshness, acidity and plenty of flavour, and pairs perfectly with the sweet roasted cabbage and the juicy meatballs.
It works just as well for a busy weeknight as for guests, and it is lovely with a good piece of bread on the side to mop up the last of the whipped feta. I almost always make an extra-large batch of chicken meatballs while I am at it – they freeze beautifully, so there is always an easy, home-cooked meal close at hand.
Danish chicken meatballs (frikadeller) with whipped feta and roasted sweetheart cabbage
Ingredients
Chicken meatballs
- 600 g minced chicken
- 1 onion, finely chopped
- 1 clove garlic, grated or crushed
- 1 egg
- 50 ml milk or cream
- 2-3 tbsp porridge oats
- Salt and freshly ground pepper
- Butter, for frying
Roasted sweetheart cabbage with whipped feta
- 1 sweetheart cabbage
- 150 g feta
- 200 g Greek yogurt
- 1-2 cloves garlic
- 1/2 lemon, juiced
- Salt and freshly ground pepper
- Oil
To serve
- Bread
- Chopped parsley (optional)
Method
- Put all the ingredients for the meatballs in a bowl, season with freshly ground pepper and mix the mince thoroughly. Leave the mixture to rest for 15-20 minutes.
- Meanwhile, cut the cabbage into quarters and place the pieces in an ovenproof dish, cut side up. Oil the base of the dish lightly – or line it with a piece of baking parchment.
- Drizzle the cabbage with oil, season with salt and freshly ground pepper, and roast in an oven preheated to 220°C, conventional oven (top and bottom heat), for about 20-25 minutes.
- Melt a generous knob of butter in a frying pan and let it foam up. Shape the mixture into meatballs: dip a spoon in hot water, scoop up a spoonful of the mixture and shape it into a meatball between the spoon and the palm of your hand.
- Fry the meatballs until golden on both sides and cooked through in the middle – about 5 minutes on each side over a medium heat.
- Meanwhile, put the feta in a mini chopper with the yogurt, garlic and lemon juice. Blitz until you have a smooth, even cream, then season to taste with salt and freshly ground pepper.
- Spread a couple of generous tablespoons of whipped feta over each of 4 plates and set the cabbage on top. Arrange the meatballs alongside and serve with freshly baked bread and, if you like, a scattering of parsley.
Nutrition
Premium
Hej har ikke prøvet opskriften i nu men er det en blød feta eller fast feta du bruger
Hej Helene
Jeg bruger en helt umindelig feta blok:)
Warm wishes, Dianna