Juicy, golden Danish chicken meatballs (kyllingefrikadeller) – fried in butter and served with a creamy, flavourful green goddess salad – a combination that simply works.
The meatballs are made the classic way with minced chicken, onion, garlic and the familiar staples – egg, milk and rolled oats. They are pan-fried until golden in a generous knob of butter, which gives them just the right flavour and texture.
On the side is this lovely green goddess salad – a creamy pointed cabbage salad tossed in a green dressing made with avocado, spinach, fresh herbs, Parmesan and cashew nuts, among other things. It is fresh, substantial and full of flavour, and goes perfectly with the warm meatballs.
Serve with a slice of wholemeal bread if you like – and if you have leftovers, the chicken meatballs freeze well. I almost always make a double batch, so I have some ready for busy weeknights.
Danish chicken meatballs (kyllingefrikadeller) with green goddess salad
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 rolled oats
- Salt and freshly ground pepper
- Butter, for frying
Green goddess salad
- 1 pointed cabbage also sold as sweetheart or hispi cabbage
- 1 cucumber
- 3 spring onions
Green goddess dressing
- 75 g spinach
- 2 spring onions
- 1/2 pot chives from a living herb pot, roughly a small bunch
- 2 cloves garlic
- 1 avocado
- 1 lemon, juice only
- 70 g cashew nuts
- 40 g Parmesan, finely grated
- 3 tbsp olive oil
- Salt
- Water
To serve
- Bread, optional
Method
- Put all the meatball ingredients in a bowl, season with salt and freshly ground pepper and mix the mince thoroughly. Leave the mixture to rest for 15-20 minutes.
- Meanwhile, put the dressing ingredients in a blender and blend until you have a creamy dressing. Adjust the consistency with water and season to taste with salt.
- Shred the cabbage finely too – it should be cut almost into small squares. Dice the cucumber finely and slice the spring onions. Toss everything well with the dressing and set the salad aside.
- 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 dollop of mince 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.
- Serve the warm meatballs with the creamy cabbage salad and, if you like, some wholemeal bread.
Nutrition
Premium
