Danish chicken meatballs (kyllingefrikadeller) with fresh green pasta salad and creamy herb dressing – Easy dinner.
Chicken meatballs with green pasta salad – easy, delicious and full of good flavours.
The juicy chicken meatballs are made the classic way, with chicken mince, onion, garlic, eggs and a little milk or cream, which together with the oats give a soft, moist mixture. They are fried in butter until golden, which gives them wonderful flavour and a crisp surface.
Alongside, I serve a fresh green pasta salad with crisp asparagus, peas, cucumber, salad leaves and spring onions. It is all tossed in a simple lemon-Dijon vinaigrette, which adds a light acidity and freshness that works perfectly with the warm meatballs.
If they are in season, do use freshly podded peas – they taste fantastic and lift the salad. Otherwise frozen peas work perfectly too.
I also serve it with a creamy herb dressing made with crème fraîche and mayonnaise, which ties everything together – and I like to have good wholegrain bread on the side. You can also crumble a little feta over the salad if you want to give it an extra salty twist.
It is really easy food that works for dinner, lunch or the packed lunch. I always make a large batch of meatballs and freeze them – then there is an easy meal ready for the busy days.
Danish chicken meatballs (kyllingefrikadeller) with green pasta salad and herb dressing
Ingredients
Chicken meatballs
- 800 g chicken mince
- 1 large onion, finely chopped
- 2 cloves garlic, grated or crushed
- 2 eggs
- 100 ml milk or cream
- 50 g porridge oats
- 2 tsp coarse salt
- Freshly ground pepper
- Butter for frying
Green pasta salad
- 300 g pasta
- 1 bunch green asparagus, sliced
- 175 g peas, thawed
- 1 cucumber, diced
- 4 handfuls salad leaves
- 3 spring onions, sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
To serve
- Herb dressing – click here for the recipe
- Wholegrain bread
- Crumbled feta, 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, cook the pasta according to the packet instructions. Then rinse in plenty of cold water and leave to drain in a sieve.
- Also mix the ingredients for the vinaigrette – olive oil, lemon juice, honey and Dijon mustard – and season to taste with salt and freshly ground pepper. Set 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 portion of the mixture and shape it into meatballs with 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 medium heat.
- Meanwhile, combine the ingredients for the salad and toss them with the vinaigrette. Top the salad with feta, if using.
- Serve the warm meatballs with the pasta salad, a little wholegrain bread and a creamy herb dressing.
Nutrition
Premium
Hvad for nogle pasta bruger til den her opskrift?
Hej Valerina
De er fra Rumme og hedder Orecchiette 🙂
Warm wishes, Dianna